Millionaire Skillet Stuffed Pork Chops
A deliciously cheesy twist on pork chops that’s perfect for making weeknight meals more exciting!
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Millionaire skillet stuffed pork chops are easy, and amazing! It combines three cheeses – silky smooth cream cheese, melty mozzarella, and biting parmesan – with a lovely flavor contrast of tart semi sun-dried tomatoes and earthy mushrooms. Instead of ladling it onto the pork chops after cooking, the sauce is right there during the cooking process and is part of the mix, creating a deliciously creamy dinner with elements of crunch and bubbling cheese that pairs fantastically with green veggies and wild rice.
You can create skillet stuffed pork chops as a one-pan meal, however, I like to take a bit of extra time (and do a few more dishes when cleaning up). By searing the pork chops on the stovetop, and then baking them in the oven while still in the skillet, I find the stuffed pork chops retain their juices and develop even more flavor.
The millionaire cheese filling also enjoys the extra care, staying deliciously gooey on the inside of the pocket while taking on flavor from the meat and crunchy, melted edges wherever the sauce has spilled out. If you don’t wish for the millionaire cheese sauce to flow out of the pork chop, there’s a simple fix. Adding a couple of toothpicks and sealing the pocket will keep everything tucked away.
And finally, as long as there’s cream cheese in the sauce, it’s suitably luxurious to carry the moniker millionaire. Everything else, from the accompanying cheese, the herbs and spices, or the veggies, can be switched up to your preference. Millionaire skillet stuffed pork chops is a great recipe for versatility and personalization!
Millionaire Skillet Stuffed Pork Chops
Yield(s): Serves 4
10m prep time
20m cook time
you're making mealtime meaningful.
Ingredients
- 4 pork chops (bone in preferable)
- 1 tablespoon olive oil, for cooking
- 4 oz cream cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup mushrooms, sliced thinly
- 1/4 cup sun-dried tomatoes (or semi sun-dried), sliced thinly
- 1 tablespoon Italian herb mix (dried)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh parsley, to garnish
- Kosher Salt and black pepper, to taste
Preparation
- Preheat the oven to 400°F. Combine cheeses, herbs, sun dried tomatoes and mushrooms in a mixing bowl, then set aside.
- Slice a deep pocket into each pork chop, but do not cut all the way through. Divide the cheese mixture between the pockets evenly to fill pork chops. Sprinkle salt and pepper over both sides of each pork chop.
- Note: Use toothpicks to seal each pork chop shut so that the majority of the cheesy filling does not spill out during cooking.
- Heat olive oil in a large skillet over medium high heat. Cook the pork chops for 3-4 minutes on each side or until seared golden.
- Place the skillet of pork chops in the oven and bake for 8-10 minutes or until internal temperature reaches 145°F.
- Remove the skillet from the oven and let it stand for 2-3 minutes. Sprinkle pork chops with parsley, salt and pepper, then serve immediately with wild rice and fresh asparagus spears.
Recipe adapted from Spicy Southern Kitchen