8 ounces cream cheese,
softened
¼ teaspoon freshly ground black pepper
½ tablespoons garlic powder
¼ cup chives, chopped or 4 spring onions
½ cup mozzarella cheese, shredded
4 strips cooked streaky bacon, crumbled
4 boneless pork chops
Salt
Pepper
1 cups flour
2 eggs, beaten
1 cup Panko breadcrumbs
2 tablespoons oil
¼ teaspoon freshly ground black pepper
½ tablespoons garlic powder
¼ cup chives, chopped or 4 spring onions
½ cup mozzarella cheese, shredded
4 strips cooked streaky bacon, crumbled
4 boneless pork chops
Salt
Pepper
1 cups flour
2 eggs, beaten
1 cup Panko breadcrumbs
2 tablespoons oil
Preheat oven to Gas 5 / Fan 160.
In a large bowl, combine cream cheese, pepper, garlic powder,
chives, mozzarella and bacon, stirring until thoroughly mixed. Set aside.
Season all sides of the pork chops with salt and pepper.
Carefully cut a pocket through the side of the pork chop in order to create a
cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture
and press around the edges of the pork to seal it in. Repeat with the remaining
pork chops.
Dip the stuffed pork chops in the flour, shaking off excess,
then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
Heat the oil in a pan over medium heat. Fry the pork chops for
about 4-5 minutes, then flip. Remove from heat and bake for 20
minutes, until cheese is bubbly starting to brown. Serve!
