Stuffed Porkchops

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These aren’t the best looking things in pictures, but they were pretty tasty. We went to our local Kroger and had the butcher there to cut up an entire pork loin into 6 butterflied pork chops, 2 inches thick. Next time I make them, I will tell him to do them 1 inch, they were huge.

  • 6 Butterflied Pork chops
  • 1 pkg. Neufchatel Cheese (or Cream Cheese)
  • 8 ounces, Shredded Cheddar Cheese
  • 1/4 C. Feta or Parmesan Cheese (or a mixture of both!)
  • 1/4 C. Bacon bits (or fry up your own bacon and crumble it in there!)
  • 1 C. Spinach, chopped
  • 1/2 C, Green Onion, chopped
  • 1 t. Garlic
  • 1 t. salt
  • 1 t. pepper

porkchops

First thing you want to do is salt and pepper the chops on both sides. Plop them in a frying pan and fry until you give them a nice brown color on the outside, as pictured above!

In a large bowl, mix remaining ingredients together.  Let the pork chops rest until cool enough to handle, about 5 minutes.. and stuff them with a scoop (about 1/4th C.) of the mixture. Using your hands makes this much easier, and fills it up better..

You can secure these with a toothpick, or stand them upright leaning against each other in a baking dish. If they won’t stand up properly, face the stuffing side of the chops towards each other so the stuffing will stay put.

Bake these for 1 hour at 350 degrees…. the time will vary depending on how thick your porkchops are.

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