Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, herb and cheese stuffed pork chops. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Herb and Cheese Stuffed Pork Chops is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Herb and Cheese Stuffed Pork Chops is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have herb and cheese stuffed pork chops using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Herb and Cheese Stuffed Pork Chops:
- Prepare cream cheese
- Make ready shredded cheese (Monterey and provolone, or pepper jack for a spicier version)
- Make ready diced chives
- Prepare crumbled bacon
- Make ready whole ground pepper
- Prepare garlic
- Prepare eggs
- Prepare flour
- Make ready Panko bread crumbs
- Take salt and pepper
- Take garlic
Instructions to make Herb and Cheese Stuffed Pork Chops:
- Mix together cream cheese, pepper, chives, garlic, crumbled bacon, and shredded cheese .. Set aside
- Cut a deep pocket into each pork chop
- Fill each pocket with the cheese mixture, and pinch together to seal
- Salt and pepper both sides of the pork chops
- Flour each filled pork chop, and shake off any excess flour
- Dip into eggs, then coat with Panko bread crumbs
- Fry over medium heat… 5 minutes on each side
- Bake at 350° 20-25 minutes…TIP like baking dish with parchment paper for easier clean up
- Served with wild rice
So that’s going to wrap it up with this exceptional food herb and cheese stuffed pork chops recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
