Tired of eating the same dinner meal? Try this garlic herb-stuffed pork chops recipe from Tasty! This simple dish will not disappoint. It turned out so well when my mom first made it; that’s why everyone’s asking her to make them again this weekend. She usually makes fried pork chops. I know some people don’t get sick of them, but our palates were craving something new.
RELATED: Easy Cream Cheese-Stuffed Salmon Recipe
When I searched online for a new recipe, this dish was the first one that popped out, and I am so glad I chose it. The texture and flavor are incredible. This recipe turns simple pork chops into a restaurant-quality meal. The crust is crispy and the meat is so tender and flavorful. I highly recommend this dish.
Here’s another must-try recipe: Slow Roasted Honey Glazed Pork
Easy Garlic Herb-Stuffed Pork Chops Ingredients
- 16 oz cream cheese (softened)
- 1 teaspoon of freshly ground black pepper
- 1 tablespoon of garlic powder
- 1/4 cup of chives (chopped)
- 1 cup of provolone cheese (shredded)
- 4 cooked bacon strips (crumbled)
- 8 boneless pork chops
- salt and pepper to taste
- 2 cups of flour
- 3 eggs (beaten)
- 2 cups of panko breadcrumbs
- 4 tablespoons of canola oil
How to Make Garlic Herb-Stuffed Pork Chops
Step 1:
Start by preheating your oven to 350F.
Step 2:
In a large bowl, add the cream cheese, pepper, garlic powder, chives, provolone, and bacon. Mix until well combined. Set it aside for later.
Step 3:
Season the pork chops with salt and pepper on all sides. Carefully cut a pocket through the side of the pork chop using your knife, then stuff it with a generous spoonful of the cream cheese mixture. Press the open edges of the meat to seal it. Do the same steps with the remaining pork chops.
Step 4:
Prepare your breading station. Add the flour to a shallow dish and the breadcrumbs to a plate. Take another shallow dish, then beat 3 eggs.
Step 5:
Coat the stuffed pork chops with flour, then shake off the excess. Dip into the beaten egg, then coat with breadcrumbs.
Step 6:
Place a pan over medium heat and 4 tablespoons of canola oil. Once hot, add the breaded pork chops and fry for about 1 to 2 minutes, then flip. Remove it from heat and bale for 15 to 20 minutes until the cheese is bubbling and starting to brown. Serve and enjoy!
Garlic Herb-Stuffed Pork Chops
