Preheat oven to 350°. Make a pocket in each pork chop by cutting into side of chop toward the bone.

Cook bacon in skillet on medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from heat. Drain. Stir in stuffing crumbs and water until well blended. Stir in cheese.

Sprinkle both sides of pork with salt, marjoram and pepper. Fill pockets with about 1/3 cup corn bread mixture. Cook pork in same skillet over medium heat, turning once, until brown. Place pork in ungreased rectangular pan, 13x9x2 inches. Cover tightly with aluminum foil.

Bake 45 minutes. Uncover and bake about 15 more minutes or until pork is barely pink when cut near bone.