Garlic Parmesan Stuffed Pork Chops are filled with a creamy filling made from cream cheese, bacon, and Parmesan cheese. They’re coated in Panko crumbs, pan-fried until golden and then they finish cooking in the oven. This is pure comfort food.
These stuffed pork chops are quick enough to make for a weeknight meal, but impressive enough for a dinner party. Add a side of mashed potatoes and green beans for a full meal.
HOW TO MAKE GARLIC PARMESAN STUFFED PORK CHOPS:
- Start by making the filling. Combine the cream cheese, Parmesan cheese, cooked and crumbled bacon, green onion and garlic powder in a bowl.
- Place 1 cup of flour in a shallow dish and 1 1/2 cups of Panko crumbs in another shallow dish. Lightly beat 2 large eggs in a shallow bowl.
- Cut a pocket (as large as you can) in each pork chop and season with salt and pepper.
- Stuff each pocket with filling. Press the seam to seal it as best you can. You can use a toothpick to secure it if you wish.
- Coat the pork chops in flour, dip them in egg, and then press Panko crumbs into both sides. Sprinkle the coated pork chops with a little more salt and pepper.
- Preheat the oven to 350 degrees and heat 2 tablespoons of oil over medium-high heat in an oven-safe skillet.
- When hot, add the pork chops and cook until golden on both sides.
- Transfer the skillet to the oven and cook another 15 to 20 minutes or until the pork is cooked through.
TIPS FOR MAKING GARLIC PARMESAN STUFFED PORK CHOPS:
- You can use either bone-in or boneless pork chops. Make sure you get thick-cut pork chops.
- It’s very important not to overcook pork or it will be dry and chewy. Cook it just until it reaches an internal temperature of 140 degrees F.
- If you don’t have an oven-proof skillet, you can transfer the pork chops to a baking dish when you put them in the oven.
More Pork Chop Recipes
- Buttermilk Parmesan Pork Chops
- Crunchy Honey Garlic Pork Chops
- Honey Pecan Pork Chops
- Southern Fried Pork Chops
Watch the short video below to see how easy this recipe is to make:
Garlic Parmesan Stuffed Pork Chops
Garlic Parmesan Stuffed Pork Chops are filled with a creamy filling made from cream cheese, bacon, and Parmesan cheese. They're coated in Panko crumbs, pan-fried until golden and then they finish cooking in the oven. This is pure comfort food.
Ingredients
- 4 ounces cream cheese,, softened
- 1/2 cup freshly shredded Parmesan
- 4 slices bacon,, cooked and crumbled
- 2 green onions,, sliced
- 1 teaspoon garlic powder
- 1 cup flour
- 2 large eggs
- 1 1/2 cups Panko crumbs
- 4 thick pork chops,, bone-in or boneless
- salt and pepper
- 2 tablespoons olive oil
Instructions
- In a small bowl, stir together cream cheese, Parmesan, bacon, green onion, and garlic powder until evenly mixed. Set aside.
- Place flour in a shallow dish. Whisk eggs in a shallow bowl. Place Panko crumbs in another shallow dish.
- Cut a pocket through the side of each pork chop to create a cavity for the filling. Season pork chops with salt and pepper.
- Stuff each pork chop with cream cheese mixture. Press along seam to seal it as much as possible. You can secure it with a toothpick if you wish.
- Coat pork chops in flour, dip in egg mixture and then coat in Panko crumbs. Sprinkle a little more salt and pepper on coated pork chops.
- Preheat oven to 350 degrees and heat oil in a large oven-proof skillet. If you don't have an oven-proof skillet, you can transfer the pork chops to a baking dish before you put them in the oven.
- Brown pork chops for a few miuntes on each side. Transfer skillet to oven to finish cooking for 15 to 20 minutes.
Nutrition
Calories: 675kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!
Excellent flavor. I also added a shake of hot smoked paprika to the flour and the panko and a small amount of fresh chive in the filling. I served it with a side of homemade potato-leek soup.
Unfortunately, I don’t normally use my skillets in the oven even though they are oven-safe. I did it this time, but shortly after taking it out I absentmindedly grabbed the pan handle to shift it. BE VERY ALERT AND DONT DO THIS!!!! I am currently working with one very bandaged hand. 🙁 In the future I may use a baking pan just as as a precaution to keep from doing that again.
My husband said it’s the best pork chop he’s ever had & he’s been eating them for over 50 years.
Worth the time & effort. I will share this recipe with all my friends.
That is wonderful Sherry!! 🙂
Always good! I cut the recipe in half for 2 and it works pretty well with thick pork chops. I pound the pork chops flat first and make a wide pocket. I also add a slit on top and recommend dried minced onion and chives in place of green onion. I mix grated parm in the bread crumbs and do a mixture of egg and heavy cream or a tbsp of mayo for extra decadence when dredging.. pan fry on medium to medium high for 3-4 minutes per side then bake.
It’s the best!
Your recipe was very easy to understand, best stuffed pork chops I’ve ever had.
Thank you!!
It was really good but we will definitely double the cream cheese mixture next time. There was not nearly enough.
Everything came out perfect! Ratio of stuffing to chop was great