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Bacon and Cheese Stuffed Pork Chops Recipe

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This recipe for Bacon and Cheese Stuffed Pork Chops, by , is from The Garringer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellie Garringer

Category:
Category:

Ingredients:  
Ingredients:  
16 Oz cream cheese, softened
1 tsp pepper
1 Tbsp garlic powder
C. Chives, chopped
1 C. provolone cheese, shredded
4 striped cooked bacon, crumbled
8 boneless pork chops
Salt
Pepper
2 C. flour
3 eggs, beaten
2 C. Panko Breadcrumbs
4 Tbsp oil

Directions:
Directions:
Preheat oven to 350

In a large bowl, combine cream cheese, pepper, garlic powder, provolone, and bacon, stirring until thoroughly mixed. Set aside.

Season all sides of 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.

Place the flour, egg, and breadcrumbs in separate shallow bowls.

Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with remaining pork chops.

Heat the oil in a pan over medium heat. Fry the pork chops of about one to two minutes, then flip. Remove from heat and bake for 15-20 minutes, until cheese is bubbly starting to brown!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I like to use the thin cut pork chops and then use two to make a sandwich with the cream cheese in the middle. For me it's easier than cutting the pork chops. I also like the use the crumbled bacon in the little baggies from the store (then I don't have to cook the bacon). I will also use cheddar cheese instead of provolone because I typically have it around the house

 

 

 

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