Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Presented By: Xander Carey, The Food Dude

Ingredients Nutrition

Directions

  1. Sauté all items except the pork chops and Cream Cheese.
  2. When finished mix with Cream Cheese.
  3. Lay the pork chops flat on the cutting board.
  4. Using a very sharp boning knife or paring knife make an incision in the pork chop cutting parallel to the board.
  5. Essentially what you’re making is a pocket within the pork chop for the stuffing.
  6. Be careful not to cut all the way through the side, otherwise you’ll have two thinner pork chops when done.
  7. If you do cut through a small area just secure it with toothpicks to close the hole.
  8. After stuffing the pork chop you can close the opened end with toothpicks.
  9. Another way to do this if you have problems with the cutting is to take two thinner pork chops and seal them together with toothpicks.
  10. They just wont stay together when cut.
  11. But it can be done this way.
  12. The best is to have the pocketed pork chop.
  13. You can pan cook, grill these, or bake them in a 375 degree oven for 30-45 minutes or until done.
  14. Use an olive oil and you’ll have an awesome dish.
  15. Variations can go across the board to any meats, fishes, and chicken.
  16. Also any combinations of veggies and ingredients can be used.
  17. Make it what you want it to be.
  18. Have fun!

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