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
Salt & Pepper
2 cups flour
3 eggs, beaten
2 cups Panko breadcrumbs
4 tablespoons canola oil
Step 1: Preheat oven to 350°F.
Step 2: In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
Step 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.
Step 4: 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.
Step 5: Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
Step 6: Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip.
Step 7: Remove from heat and bake for 15-20 minutes, until cheese is bubbly starting to brown. Serve!