Cheese Stuffed Pork Chops

Just something I threw together after looking over a few recipes.

INGREDIENTS

5 Pork Chops
8 oz Green Onion & Chive Cream Cheese (or plain if you prefer) Softened (not melted)
2 TBs Worcestershire Sauce
1.5 cups Shredded Cheddar Cheese
2 Cans Cream of Mushroom Soup (I used 1 regular and 1 garlic)
McCormick Seasoned Pepper to taste (may use plain black pepper)
Salt to taste
Panko
Tooth Picks

DIRECTIONS
Preheat oven to 350.

1) Mix your cream cheese, cheddar cheese, and Worcestershire sauce in a bowl.

2a) For Thick chops or chops with bones:
Slice the largest/thickest side of your chops to make pockets.

2b) For Thin, boneless chops:
Use your tenderizer to pound them out until about twice their size so you can fold them in half.

3) Spoon cheese mix into your pockets – onto half of your chops and fold. Secure with tooth picks.

4) Rub down both sides of chops with seasoned pepper. Only rub one side with salt.

5) Spoon 1 can of cream of mushroom soup into the bottom of a casserole dish and spread. Place your chops on top, toothpicks up.

6) Spoon the other can of soup on top. Sprinkle with Panko.

7) Cover with foil and cook 1 hour. Remove foil and let cook another 30 minutes at 425.

Enjoy.

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