Cream Cheese And Ricotta-Stuffed Pork Chops

• 1/4 cup olive oil, divided
• 1 small onion, chopped
• 1 tablespoon chopped garlic
• 1 (4 ounce) package cream cheese
• 1/4 cup ricotta cheese
• 2 tablespoons pine nuts
• salt and ground black pepper to taste
• 1 cup sliced baby bella mushrooms
• 3 tablespoons cognac
• 2 cups panko bread crumbs
• 1/2 cup finely chopped almonds
• 6 pork chops
• 1 tablespoon dried parsley
• 1/2 teaspoon garlic salt

1. Heat oil in an oven-safe skillet over medium heat. Add onion and garlic; cook and stir until softened and translucent, about 5 minutes.
2. Mix cream cheese, ricotta cheese, and pine nuts together in a bowl. Stir in sauteed onions and garlic; season with salt and pepper.
3. 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.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Combine bread crumbs and almonds in a shallow dish.
6. 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.
7. 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.
8. 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).

olive oil, onion, garlic, cream cheese, ricotta cheese, nuts, salt, baby bella mushrooms, cognac, bread crumbs, almonds, pork chops, parsley, garlic salt

Taken from www.allrecipes.com/recipe/259709/cream-cheese-and-ricotta-stuffed-pork-chops/ (may not work)