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Stuffed Pork Chops

  • 2 thick Pork Chops (8oz.)
  • 3 oz. Cream Cheese
  • 1 medium Jalapeno Pepper, diced
  • 1/4 medium Red Bell Pepper, diced
  • 2 tsp. Two Snooty Chefs Southwest Sedona
  • Salt and Pepper to Taste
  1. Pre-heat oven to 375F. In a bowl, mix together cream cheese, jalapeno, red bell pepper, 1 tsp. Southwest Sedona, and salt and pepper to taste.
  2. With a sharp knife, puncture the pork chop and carve out a pocket within the chop almost touching each edge. Stuff the pork chops with the cream cheese mixture.
  3. Season the outside of the pork chops with 1 tsp. Southwest Sedona and salt and pepper. Place on a wire rack and cook in the oven for 30 minutes.
  4. Let pork chops rest for 5-10 minutes. Heat a pan over medium-high heat. Once hot, place in a pan and cook for 1 minute per side.