Best 2 Cream Cheese Stuffed Pork Chops Recipes

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Cream cheese stuffed pork chops are a delicious and savory dish that can be enjoyed by people of all ages. This dish is perfect for a special occasion or a weeknight meal. The combination of tender pork chops, creamy cheese, and flavorful herbs creates a dish that is sure to please everyone at the table. With just a few simple ingredients and some basic cooking skills, you can create a mouthwatering meal that will leave your taste buds satisfied. So, gather your ingredients and let's get started on making the best cream cheese stuffed pork chops!

Here are our top 2 tried and tested recipes!

SUNDAY SUPPER STUFFED PORK CHOPS, CREAM CHEESE POTATOES, SUGAR SNAP PEAS



Sunday Supper Stuffed Pork Chops, Cream Cheese Potatoes, Sugar Snap Peas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

2 1/2 pounds potatoes, peeled and cut into chunks
Salt
1/2 cup milk
4 ounces cream cheese
1 small onion finely chopped
2 tablespoons chopped fresh chives, optional
1 tablespoon olive oil or vegetable oil, plus some for drizzling
2 slices bacon, chopped
1 small McIntosh apple, chopped
2 ribs celery from the heart, finely chopped
1 small onion, chopped
2 tablespoons freshly chopped sage leaves, or 1 teaspoon ground dried sage
2 tablespoons freshly chopped thyme leaves, or 1 teaspoon dried leaves
Freshly ground black pepper
2 store bought corn muffins
8 thin boneless center cut pork loin chops
2 pounds sugar snap peas
1 cup chicken broth or water
1 tablespoon butter

Steps:

  • Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium low heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
  • Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.
  • Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
  • In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
  • To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.

BACON, CORN AND CHEESE STUFFED PORK CHOPS WITH SAGE CREAM SAUCE



BACON, CORN AND CHEESE STUFFED PORK CHOPS WITH SAGE CREAM SAUCE image

Categories     Pork

Yield 4

Number Of Ingredients 14

4 strips bacon, cut in 1/2 inch pieces
1/2 cup chopped onions
1 cup frozen corn, thawed
1/2 cup diced bread (1/2 inch dice)
1/3 tsp salt
1/2 tsp pepper
3/4 cup grated cheddar cheese
4 1 1/2 inch thick pork chops
1 cup chicken stock
1 tsp sage
1/4 tsp thyme
1 1/2 cups heavy cream
1/4 tsp pepper
1 tbsp minced parsley

Steps:

  • Cook bacon until crisp and drain. Set aside 2 tbsp bacon fat. In remaining fat, saute onions over medium heat until tender. Combine onions in a bowl with bacon, corn, bread, salt, pepper and cheese. Cut a pocket through to the bone in each of the chops. Compact the stuffing and push as much as possible into each pocket while still being able to close the chop. Secure opening with toothpicks. Alternative: Butterfly a 3-4 lb center cut pork loin roast. Top with double recipe of stuffing and roll. Tie with butchers string. Pork roast can be brined first, drained and patted dry if desired (omit salt from recipe if brining first). Preheat oven to 350. Heat the reserved 2 tbsp bacon fat in skillet or dutch oven. Heat pan until very hot and brown pork on all sides. Pour on chicken stock, or if using roast pour chicken stock in bottom of roasting pan. Bake until very tender, .about 1 hour for chops or 75 to 90 minutes for roast. Remove from oven, transfer pork to baking pan, cover and put back into 200 degree oven while preparing sauce. Strain chicken stock into a saucepan, add sage, thyme salt and pepper and boil until syrupy. Stir in cream and cook to consistency of light gravy. Spoon sauce over chop and top with parsley.

Tips:

  • To ensure even cooking, use a meat mallet to pound the pork chops to an even thickness.
  • For a crispy crust, sear the pork chops in a hot skillet before transferring them to the oven.
  • If you don't have a meat thermometer, insert a toothpick into the thickest part of the pork chop. If the juices run clear, the pork chop is done.
  • Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
  • Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Cream cheese stuffed pork chops are a delicious and easy-to-make meal that is perfect for any occasion. With a crispy crust and a creamy, flavorful filling, these pork chops are sure to be a hit with your family and friends. Give this recipe a try today and see for yourself how amazing it is!

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