Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Yield: Serves: 4
- 81 people call this recipe a favorite
- Rating: (0 ratings)
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Provolone-Stuffed Pork Chops
Ingredients
- 4 (6 to 8 oz.) bone-in center cut pork chops
- 1 cup (4 oz.) Sargento® Limited Edition Shredded Italian Blend Aged Provolone Cheese or Shredded 6 Cheese Italian Cheese, divided
- 2 Tbsp. crushed garlic croutons or Italian-seasoned breadcrumbs
- 2 tsp. chopped fresh thyme leaves or parsley
- 1/2 tsp. salt
- 1/2 tsp. paprika or smoked paprika
- 1/4 tsp. pepper or hot paprika
Directions
- Cut a horizontal pocket in the side of each pork chop (or ask your meat retailer to do this for you). Combine 3/4 cup cheese, croutons and thyme; stuff into pockets and pinch edges together to close pockets. Combine salt, paprika and pepper; sprinkle over chops.
- Heat a 12-inch ovenproof skillet (wrap handle in foil) coated with cooking spray over medium-high heat until hot. Add chops; cook 3 minutes per side or until browned. Sprinkle remaining 1/4 cup cheese over chops. Transfer skillet to a preheated 375°F oven. Bake until chops are no longer pink in center, 8 to 10 minutes depending on thickness of chops.
