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.
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As with the others that made this dish, the combo was amazing, but definately was more aggressive with the seasoning. Pork and chicken, paprika and blended pepper.
Looking for something new with pork chops this looks and sounds right up mine and Hubby’s alley!!
Made this for last night’s dinner, turned out great! I added chopped mushrooms a little more seasoning, ( meat tenderizer ) we finished the leftovers for lunch today ! Will definitely make this again. Thank you for sharing.!
Came out excellent although what I grabbed at the store was not Panko but plain unseasoned bread crumbs … no worries.. and had prosciutto
Not bacon and that was a very good sub. Just fried till crisp which took less time. Will definitely make again.
After making the cheese mixture I added a cup of leftover bread stuffing to the mixture and then stuffed the pork chops
Absolutely yummy
While the stuffing was delightful, i feel that the overall pork could have used a bit more seasoning. Wife really enjoyed it, so I will improvise next time and maybe use something other than just salt/pepper to enhance the pork. Overall we enjoyed it. Thank you.
I have made a few times using pork and chicken. Love it.
The recipe was out of the world. I changed it up a little, took two pork chops and put together with tooth picks and dipped and battered in flour did not have pinko flakes. Dish turned out wonderful. I made it for my father’s birthday. He was a chef growing up so very critical about everything I make. He loved the dish and gave me compliments on how everything tasted. So I will be making this recipe for my two grown children and their significant others. So there is a lot of cooking in my near future. Thank you for a delicious recipe.
It’s a great receipt I used chicken breast. Stuffing it great as dip.
It’s a great dish. Stuffing make A great dip. I used chicken breast instead pork chops.