Roasted Pepper & Cheddar-Stuffed Pork Chops
- 4 ea Pork chops, 1 ½” thick
- 2 C Herb-seasoned cubed stuffing
- ½ C Whole milk
- 1 ½ t Kosher salt
- ¼ t Fresh ground black pepper
- ⅛ t Garlipc powder
- ¼ t Chili Powder
- ½ t Dried oregano
- 3 T Fresh parsley, chopped
- 1 C Roasted red pepper, chopped
- 1 C Adams Reserve Cheddar, grated
- 3 T Butter, melted
- 2 T Dijon mustard
- ⅓ C Bread crumbs
- Preheat oven to 350°F. Make the stuffing by whisking together the eggs, milk, half of the salt, half of the pepper, garlic powder, chili powder, oregano and half of the parsley. Fold in the red peppers, cheddar, cubed stuffing and half of the melted butter. Mix well and then let sit for 15 minutes for the bread to absorb the milk mixture.
- Combine the remaining melted butter, parsley and the bread crumbs in a mixing bowl and set aside.
- Slice pockets into the pork chops and season with the remaining salt and pepper. Once the stuffing has absorbed the majority of the liquid, stuff it into the pockets of the pork chops.
- Place the pork chop in an oven proof dish and brush the tops with mustard. Sprinkle on the bread crumb mixture and cover with aluminum foil. Bake for approx 35 minutes or to an internal temperature of 145°F. Remove the foil and turn the oven up to 475°F and continue to bake 5 to 8 minutes or until the bread crumbs have turned a golden brown.