Pork With Cornbread Stuffing

• 1/4 cup boiling water
• 1/4 cup raisins
• 2 bacon strips, chopped
• 1/2 cup diced celery
• 2 tablespoons diced onion
• 1 large egg, beaten
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2-1/2 cups corn bread crumbs
• 6 bone-in pork loin chops (1-1/4 inches thick) or 1 pork shoulder butt roast (3 to 4 pounds), boned for stuffing

1. 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 small bowl, combine the egg, salt, pepper and bacon and raisin mixtures. Add crumbs and toss lightly.
2. 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 375u0b0 for 40-50 minutes or until meat is no longer pink.
3. If stuffing a roast, fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Roast at 325u0b0 for 1-3/4 to 2-1/4 hours or until a thermometer reads 160u0b0. Cover and let stand 10 minutes before carving.

boiling water, raisins, bacon, celery, onion, egg, salt, pepper, corn bread, chops

Taken from www.tasteofhome.com/recipes/pork-with-cornbread-stuffing/ (may not work)