Ingredients
8
8 servings
- •16 oz cream cheese, softened
- •1 teaspoon black pepper, freshly ground
- •1 tablespoon garlic powder
- •¼ cup chopped fresh chives
- •1 cup shredded provolone cheese
- •4 strips bacon, cooked and crumbled
- •8 boneless pork chops
- •salt, to taste
- •pepper, to taste
- •2 cups flour
- •3 eggs, beaten
- •2 cups panko bread crumbs
- •4 tablespoons canola oil
Instructions
- 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.
- Coat the stuffed pork chops in the flour, shaking off any excess, then the eggs, then the bread crumbs.
- Heat the oil in a pan over medium heat. Fry the pork chops for 1-2 minutes, until golden brown, then flip and repeat on the other side. Remove from the heat and transfer to a baking sheet. Bake for 15-20 minutes, until cheese is bubbling and starting to brown.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 1031
- Carbohydrate: 46g
- Fat: 68g
- Fiber: 1g
- Protein: 56g
- Sugar: 2g
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