Cream Cheese Pork Chops Food

CREAM CHEESE PORK CHOPS

Steps:

• In a large skillet, cook pork chops in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 160°. Remove and keep warm., Add the cream cheese, broth, cheese, vinaigrette and lemon juice to the skillet; cook and stir until blended. Return chops to the pan; heat through.

TO DIE FOR CROCK POT PORK CHOPS

Steps:

• Combine cream of mushroom soup, 1/3 can water, softened cream cheese and garlic in a bowl.
• Stir out most of the lumps, but the rest will cook out.
• Pour in bottom of crock pot.
• Put pork chops on top of mixture.
• Add liberal amounts of salt and pepper. I'm usually heavy handed!
• Cook on low for 7-8 hours.
• Serve over slices of warm bread or pasta of your choice.
• Pork chops will fall apart.So tender you can cut with a spoon!

MILLION DOLLAR BAKED PORK CHOPS

Steps:

• Preheat the oven to 425˚F
• In a medium sized bowl, mix cream cheese, mayo, bacon crumbles, green onion and half of the cheddar cheese together until combined.
• Heat oil in a large, oven safe skillet, over medium high heat. Season each side of the pork chops with salt, pepper, and garlic powder. Once the oil is hot cook pork chops 1 minute per side.
• Spread the cheese mixture evenly over the pork chops. Sprinkle the remaining cheese over top and transfer the dish to the oven.
• Bake for 10-14 minutes or until pork chops are cooked through (145˚F internal temperature)
• Garnish with additional bacon and green onions and serve hot!

CREAM CHEESE STUFFED PORK CHOPS WRAPPED IN BACON

Steps:

• Cream cheese and bacon should be room temperature for easier handling.
• Season pork chops with garlic powder, onion powder, salt and pepper, then pound to about 1/4" thickness.
• Put cream cheese (1-2 tablespoons) onto the center of each flattened pork chop.
• Roll the pork chops closed (to keep the cream cheese inside).
• Wrap each pork chop in one to two pieces of bacon (depending on how big your pork chops are). Secure with a toothpick.
• Place the pork chops in a lightly greased baking dish, and bake for 30 minutes at 400 degrees.
• Broil for 5 minutes to crisp the bacon.

AMAZING PORK CHOPS IN CREAM SAUCE

Steps:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

CREAM CHEESE AND RICOTTA-STUFFED PORK CHOPS

Steps:

• Heat oil in an oven-safe skillet over medium heat. Add onion and garlic; cook and stir until softened and translucent, about 5 minutes.
• Mix cream cheese, ricotta cheese, and pine nuts together in a bowl. Stir in sauteed onions and garlic; season with salt and pepper.
• Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add mushrooms; saute until softened, 4 to 5 minutes. Add cognac; cook until liquid is reduced and mushrooms are nicely glazed, about 5 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine bread crumbs and almonds in a shallow dish.
• Pound pork chops flat with a meat tenderizer until about 1 1/2 inch thick. Place a spoonful of cheese mixture onto the center of each pork chop; add a small spoonful of mushrooms. Roll pork chops to seal; place into almond-bread crumb mixture and coat completely.
• Reduce skillet heat to medium. Add pork chops; season with salt, pepper, parsley, and garlic salt. Cook until lightly browned and crispy, 3 to 5 minutes per side. Move skillet to oven.
• Bake in the preheated oven until no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

EASY CHEESY PORK CHOPS!

Steps:

• Using an electric frying pan, brown pork chops in olive oil.
• Remove from pan.
• Lower heat and add can of cheese soup, then fill can with milk and add.
• Stir with whisk until smooth.
• Add pork chops, potatoes and onion.
• Bring temperature up to simmer.
• Simmer covered for 30 minutes, stirring occasionally.
• Serve in a casserole dish.
• (Very rich & delicious!).

PORK CHOPS WITH SOUR CREAM AND CHEESE

Steps:

• Grease 13 X 9 inch baking dish and place chops in the dish.
• Place a slice of cheese on each chop and spoon 2 tablespoons of sour cream on top of each slice of cheese.
• Sprinkle with salt, pepper and parsley.
• Cover with foil and bake a 1/2 hour at 350 degrees F.
• Uncover and bake at 325 degrees F. for an hour until cheese and sour cream brown and meat is fork tender.

BREADED PORK CHOPS WITH CHIVE AND ONION CREAM CHEESE

Steps:

• In a shallow bowl, beat the egg. Place the bread crumbs in another shallow bowl. Dip pork chops into egg, then coat with crumbs. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°., In a small saucepan, combine the cream cheese, broth and milk. Cook and stir over medium heat for 5 minutes or until smooth and blended. Serve with pork chops.

CRANBERRY CREAM CHEESE PORK CHOPS

Steps:

• Cut pork chops in the center to make a pocket. Then season them with you favorite seasoning. (I season my pork with greek seasoning from Osceola Cheese Factory.) But any seasoning will work.
• Heat a large skillet with about 1 tbsp of olive oil.
• Brown chops until they are golden. About 20 minutes.
• While chops are browning mix together cream cheese and cranberry sauce. Make sure it is mixed well or you will have clumps in the sauce.
• Cook stuffing on stovetop according to box directions.
• Place the cooked chops in a 9x9 pyrex pan. Stuff them with the cranberry cream cheese mixture. Poor remaining mixture over the top of chops. Then poor stuffing over the top.
• Bake for approximately 15 minutes covered and then uncovered for the last 5 minutes.

SUNDAY SUPPER STUFFED PORK CHOPS, CREAM CHEESE POTATOES, SUGAR SNAP PEAS

Steps:

• Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium low heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
• Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.
• Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
• In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
• To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.

EASY EASY CREAM CHEESE PORK CHOPS (ACTUALLY, JUST A TOPPING FOR ANY TYPE OF MEAT)

Steps:

• Cook your favorite meat in your favorite way.
• Mix sprinkle grated parmesan into cream cheese and mix well.
• Spread mixture over meat until mixture is heated.
• Or heat mixture seperately (microwave) and serve on the side.