GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY
Forget dry pork chops because these pan-fried cutlets are coated in golden panko bread crumbs and stuffed with a creamy garlic and herb cheese filling to keep them juicy. They're tender, bursting with flavor, and come together in less than 30 minutes. If you've only ever had dry, sad pork chops before and want to try something different, this is the recipe for you.
Provided by Tasty
Categories Dinner
Time 25m
Yield 8 pork chops
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, 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 one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
- Enjoy!
Nutrition Facts : Calories 1077 calories, Carbohydrate 50 grams, Fat 71 grams, Fiber 1 gram, Protein 58 grams, Sugar 4 grams
INSTANT POT CARNITAS RECIPE BY TASTY
Here's what you need: Frank's Red Hot Original, oranges, garlics, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, cinnamon, boneless pork shoulder, corn tortilla, sliced avocado, radish, fresh cilantro, tortilla chip, shredded cheddar cheese, diced tomato, red onion, fresh scallion
Provided by Griffin Bohen-Meissner
Categories Dinner
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a blender, add Frank's Original Red Hot, orange juice, garlic, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, and cinnamon. Blend on high until smooth.
- Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.
- Put the cover on the Instant Pot. Be sure the pressure valve is set to "Sealing." Use the manual setting to set the timer for 40 minutes.
- When the timer goes off, turn the pressure valve to "Venting" to release pressure quickly. **Be sure to read all Instant Pot instructions carefully for safety.** Be sure Instant Pot is turned off and unplugged before carefully removing the cover.
- Transfer pork from the pot to a bowl. Use two forks to shred the pork. Pour some of the cooking liquid over the carnitas and toss to coat.
- Serving options: Build carnitas on top of nachos or tacos.
- Enjoy!
Nutrition Facts : Calories 391 calories, Carbohydrate 13 grams, Fat 22 grams, Fiber 2 grams, Protein 34 grams, Sugar 8 grams
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