Provolone-Stuffed Pork Chops

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Ingredients You'll Need

4 (6 to 8 oz.) bone-in center cut pork chops
1 cup (4 oz.) Sargento® Limited Edition Italian Blend Aged Provolone Shredded Cheese, divided
2 Tbsp. crushed garlic croutons or Italian-seasoned breadcrumbs
2 tsp. chopped fresh thyme leaves or parsley
1/2 tsp. salt
1/2 tsp. paprika or smoked paprika
1/4 tsp. pepper or hot paprika


Cut a horizontal pocket in the side of each pork chop (or ask your meat retailer to do this for you).

Combine 3/4 cup cheese, croutons and thyme; stuff into pockets and pinch edges together to close pockets.

Combine salt, paprika and pepper; sprinkle over chops.

Heat a 12-inch ovenproof skillet (wrap handle in foil) coated with cooking spray over medium-high heat until hot.

Add chops; cook 3 minutes per side or until browned.

Sprinkle remaining 1/4 cup cheese over chops. Transfer skillet to a preheated 375°F oven.

Bake until chops are no longer pink in center, 8 to 10 minutes depending on thickness of chops.

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