Cream Cheese and Ricotta-Stuffed Pork Chops recipe
All Recipes Main Dish Recipes Pork Pork Chop Recipes Baked
Ingredients
- ¼ cup olive oil, divided 1 small onion, chopped 1 tablespoon chopped garlic 1 (4 ounce) package cream cheese ¼ cup ricotta cheese 2 tablespoons pine nuts salt and ground black pepper to taste 1 cup sliced baby bella mushrooms 3 tablespoons cognac 2 cups panko bread crumbs ½ cup finely chopped almonds 6 pork chops 1 tablespoon dried parsley ½ teaspoon garlic salt
Nutrition Info
- 592.3 caloriescarbohydrate: 29.6 gcholesterol: 127.3 mgfat: 31.3 gfiber: 1.5 gprotein: 49 gsaturatedFat: 9.3 gservingSize: -sodium: 478 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Cream Cheese and Ricotta-Stuffed Pork Chops
Directions
-
Heat oil in an oven-safe skillet over medium heat. Add onion and garlic, cook and stir until softened and translucent, about 5 minutes.
Mix cream cheese, ricotta cheese, and pine nuts together in a bowl. Stir in sauteed onions and garlic, season with salt and pepper.
Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add mushrooms, saute until softened, 4 to 5 minutes. Add cognac, cook until liquid is reduced and mushrooms are nicely glazed, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Combine bread crumbs and almonds in a shallow dish.
Pound pork chops flat with a meat tenderizer until about 1 1/2 inch thick. Place a spoonful of cheese mixture onto the center of each pork chop, add a small spoonful of mushrooms. Roll pork chops to seal, place into almond-bread crumb mixture and coat completely.
Reduce skillet heat to medium. Add pork chops, season with salt, pepper, parsley, and garlic salt. Cook until lightly browned and crispy, 3 to 5 minutes per side. Move skillet to oven.
Bake in the preheated oven until no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).