Garlic Herb-stuffed Pork Chops
Ingredients
for 8 pork chops
- 16 oz cream cheese, softened
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon garlic powder
- ¼ cup (10 g) fresh chives, chopped
- 1 cup (100 g) shredded provolone cheese
- 4 strips bacon, cooked and crumbled
- 8 boneless pork chops
- salt, to taste
- pepper, to taste
- 2 cups (250 g) flour
- 3 eggs, beaten
- 2 cups (100 g) panko breadcrumbs
- 4 tablespoons canola oil
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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