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Crispy Pork Chops
Stuffed with Cheddar
and Roasted Red Pepper

  • 4 ea 10 oz Double Cut Pork Rib Chops
  • 2 C Unseasoned Stuffing Bread
  • 1 C Roasted Red Peppers, diced
  • 8 oz Adams Reserve Cheddar, grated
  • 4 T Dijon Mustard
  • 2 T Dried Parsley
  • 1/2 C Milk
  • 2 ea Eggs
  • 2 T Salt
  • 1/2 C Coarse bread crumbs
  • 1/2 T Black Pepper

Pre-heat your oven to 375 F. Make an incision in the pork chops with a paring knife 90 percent of the way through. In a mixing bowl, combine unseasoned stuffing bread, cheese, milk, eggs, salt, pepper and red peppers. Stir to combine. Using your fingers, press the stuffing into the incision in each chop and continue to do so until the cavity is full. Smear the Dijon mustard on the top side of each pork chop and sprinkle with bread crumbs and parsley. Transfer the pork chops to a casserole dish and cover with aluminum foil. Bake for 35 minutes or until an internal temperature of 160 F, remove the cover. Turn on your broiler. Once pre-heated, place the pork chops back into the oven under the broiler for an additional 2 to 5 minutes or until the bread crumbs on top are golden brown.