Garlic Herb-Stuffed Pork Chops

Here is what you’ll need!

Makes 8

16 ounces cream cheese, softened
1 teaspoon freshly ground black pepper
1 tablespoons garlic powder
¼ cup chives, chopped
1 cup provolone cheese, shredded
4 strips cooked bacon, crumbled
8 boneless pork chops
2 cups flour
3 eggs, beaten
2 cups Panko breadcrumbs
4 tablespoons canola oil

1. Preheat oven to 350°F.
2. In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside
3. 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.
4. Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
5. Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from heat and bake for 15-20 minutes, until cheese is bubbly starting to brown. Serve

!Music provided by Warner Chappell Inc. Used with permission


  1. I tried this over the weekend and it was delish, but I don’t think it needed the breading. Just put some salt and pepper on the meat and cook it in the bacon fat from the bits you made earlier (assuming you cooked the bacon bits yourself).

  2. I’ve always wondered…. is the “oooh yes” guy a member of tasty, an actor who tried a good dish or a sound clip of whoever said it reacting to something completely different. Hahaha

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