Keyword Breadcrumbs, cheese, Pork, Pork Chops, Roasted Red Peppers
1lbboneless pork chops4 pieces
1/2cuproasted red peppersPacked in water
1/2cupfat free mozzarella
1/4cupegg whitesor egg
Preheat the oven to 400F.
Dry the peppers off with a paper towel and finely dice.
Dice the onion.
Sauté the pepper and onion in a frying pan with olive oil spray, salt and pepper until tender, about 5-10 minutes.
Mince the garlic and add it to the pepper and onion mixture, cook for 1 minute or until fragrant.
Stir in the Marscapone and mozzarella to combine. Add the basil and stir. Set aside to cool.
With a paring knife, create a pocket inside of each pork chop- don’t cut all the way through.
When the stuffing is fully cooled, stuff each pork chop with an equal amount of stuffing. I placed the stuffed pork chops on a covered plate in the fridge for a few hours before cooking.
When ready to cook, dip each pork chop in the egg and then toss in the breadcrumbs. Lay them on a baking sheet fired with a wire rack. Spray the baking rack thoroughly with olive oil spray, and spray the tops of the pork chops. Bake at 400 for 25 minutes or until cooked through. Garnish with more basil.