Pork Stuffed with Corn Bread Dressing

Makes 8 servings

• 1/4 cup boiling water
• 1/4 cup raisins
• 2 slices bacon, cut up
• 1/2 cup diced celery
• 2 tablespoons diced onions
• 1 egg, beaten
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2-1/2 cups corn bread crumbs
• 6 center cut pork chops (1-1/4 inches thick) or 1 pork blade roast (3 to 4 pounds), boned for stuffing

Pour water over raisins; set aside.

In a saucepan, cook bacon until crisp; add celery and onion. Cook and stir for 2 minutes; remove from the heat.

In a medium bowl, combine egg, salt, pepper and bacon and raisin mixtures. Stir in crumbs; toss lightly.

If stuffing pork chops, cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/3 cup stuffing into each chop; place on a rack in a shallow roasting pan.

Bake at 375° for 40-50 minutes or until the meat is no longer pink.

If stuffing a roast, fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Insert meat thermometer into center of meat. Roast at 325° for 1-3/4 to 2-1/4 hours or until the thermometer registers 160° for medium-well or 170° for well-done. Cover and let stand 10 minutes before carving.