Ingredients:

• 8 Ontario pork chops, bone-in or boneless (get as thick as possible)

For the Stuffing Mix:

• 2 packages of cream cheese (softened)
• 1 teaspoon of fresh ground black pepper
• 1 tablespoon of garlic powder
• 5 strips of cooked bacon chopped finely
• 1/3 cup of finely chopped chives
• 1 cup of shredded provolone cheese

For the Breading

• 2 cups of Italian breadcrumbs or panko
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of dried rosemary
• 1/2 teaspoon of dried thyme
• 2 cups of flour
• 3 beaten eggs

For the Sides:

• 1 large bunch of asparagus
• 1 pound of fingerling potatoes
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• Zest of one lemon

For Frying:

• 4 tablespoons of olive oil or canola oil

Cooking Instructions:

1. Mix all of your stuffing ingredients together - set aside
2. Carefully begin to butterfly your pork chop.
3. Preheat oven to 350F
4. Stuff inside pockets of chops with the cream cheese mix, fold back over for breading.  Do not over stuff.
5. Carefully bread chops by first going into flour, then egg wash and then herbed breadcrumbs or panko
6. Add oil to a medium heated cast iron skillet or one that can go into the oven from the stovetop
7. Sear on medium heat for 2 minutes then flip.
8. Bake at 350F for 15-20 minutes making sure to have an internal temperature of 155F (rest to 160F)

For the Sides:

1. For the asparagus, wash and microwave for 2 minutes, covered for speed OR blanch in boiling water for two minutes then top with 1/2 tablespoon of butter and lemon zest
2. For the fingerling potatoes, slice in half and microwave, covered on high for 6 minutes to soften for speed OR blanch for 6 minutes in boiling water until fork-tender. Once done, cook on medium heat with oil and remaining butter in a skillet or about 10 minutes to brown and caramelize
3. Plate up the deliciousness and enjoy this amazing Ontario pork!