Ingredients

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

Directions

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!