“Stuffed” Pork Chops

Be sure to watch the video to see why these pork chops aren’t actually stuffed! 🤦🏻‍♀️


  • 2 Pork chops bone in
  • 1 slice bacon
  • 1/2 cup white mushrooms, chopped
  • 2 ounces cream cheese, cubed
  • 1 teaspoon fresh rosemary, chopped
  • 1 large clove garlic, pressed
  • 2 tablespoons avocado oil
  • Salt
  • Pepper

Tools Needed:


  • Begin by preheating oven to 350 degrees
  • Cook bacon in a small skillet. Once cooked lace on a small plate and dry off with a paper towel. Once cooled chop and set aside.
  • In a bowl mix the bacon, chopped mushrooms, cubed cream cheese, rosemary and garlic. Gently stir.
  • Heat the 1 tablespoon of the avocado oil in a large cast iron skillet over medium-high heat.
  • Add the pork chop (Tip: do one at a time.) to the skillet and sear each side until golden brown. Place the first pork chop on a plate while you cook the second pork chop.
  • Repeat with the second pork chop. Adding 1 tablespoon of avocado oil o the skillet and sear each side.
  • Leave the second pork chop on the cast iron skillet but remove from heat.
  • Cover the top of the pork chop with the mushroom, cheese mixture.
  • Place the second pork chop directly on top. Secure with toothpicks.
  • Place the cast iron skillet in the oven for 25-35 minutes. The internal temperature of pork chops should be 145 degrees.
  • Remove the pork chops from the oven and let rest for 5 minutes.
  • Once resting time is up, place the top pork chop on one plate and take 1/2 of the filling and spread evenly. Place the bottom pork chop on another plate and spread the stuffing to evenly coat the top.

Disclosure: Some of the links included in this blog post are affiliate links, meaning that, at no additional cost to you, I may earn a commission if you click through the link and make a purchase.

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