Garlic Herb-stuffed Pork Chops
Forget dry pork chops because these pan-fried cutlets are coated in golden panko bread crumbs and stuffed with a creamy garlic and herb cheese filling to keep them juicy. They’re tender, bursting with flavor, and come together in less than 30 minutes. If you’ve only ever had dry, sad pork chops before and want to try something different, this is the recipe for you.
featured in 8 Delicious Recipes For Pork Lovers
25 minutes
25 minutes
Ingredients
for 8 pork chops
-
16 oz cream cheese, softened (455 g) -
1 teaspoon black pepper, freshly ground -
1 tablespoon garlic powder -
¼ cup fresh chives, chopped (10 g) -
1 cup shredded provolone cheese (100 g) - 4 strips bacon, cooked and crumbled
- 8 boneless pork chops
- salt, to taste
- pepper, to taste
-
2 cups flour (250 g) - 3 eggs, beaten
-
2 cups panko breadcrumbs (100 g) -
4 tablespoons canola oil
Nutrition Info
Shop ingredients with-
Calories
1083
-
Fat
71g
-
Carbs
50g
-
Fiber
1g
-
Sugar
4g
-
Protein
58g
Estimated values based on one serving size.
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Preparation
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
- Season all sides of the pork chops with salt and pepper.
- Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
- Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
- Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
- Enjoy!
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Tips
-
Cameron Hunter
I couldn’t find shredded provolone but, cutting up sliced provolone was absolutely delicious. Also, I cooked the pork chop in the bacon grease and it has HEAVENLY. Please do not try this on a diet.
2018-07-12T00:12:05Z Helpful (56) -
Lonna Lennon
1. Substituted the chives for spinach (finely chopped) 2. Used only 1 cup of flour 3. Used only 2 eggs 4. Fried for a few minutes in vegetable oil 5. Baked for 30 minutes at 375.
2018-06-14T13:12:18Z Helpful (50) -
Lea Speer
Save the cheese and bacon mixture and add it to mashed potatoes!
2018-07-02T05:06:05Z Helpful (39) -
Britni Baker
Amazing recipe!! I would recommend that after you stuff the pork chops with the filling to refrigerate it for about 25-30 mins. That way when you go to fry then in the pan, your filling won’t ooze out. I also only baked them for like no more than 10 mins and they were still cooked all the way through and the filling stayed in.
2018-08-29T06:36:15Z Helpful (31)
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