Cheese and Bacon Stuffed Porkchops for Two

2 thick cut boneless Porkchops
4 oz Cream Cheese
1/2 cup Cheddar Cheese
4 slices Bacon, cooked and crumbled
Green Onions or Minced Yellow Onion
1 teaspoon garlic powder

2/3 cup Flour
2 Eggs, whisked
1 cup Bread Crumbs
2 tablespoons of oil

Preheat oven to 350 degrees.

In a small bowl stir together cream cheese, cheddar cheese, bacon, onion and garlic powder until combined. Set aside.

Place flour in a dish. Whisk eggs in a dish. Place bread crumbs in another dish. 

Cut a pocket in the side of the porkchop without going all the way through.  Leave the actual opening as small as you can, but cut the pocket to the edge. Season with salt and pepper. Stuff each pocket with the filling. Press the edges together as much as possible. (You can use tooth picks if you want.) 

Coat each chop with flour making sure to get the edges as well. Dip in egg and then bread crumbs. 

Heat oil in an oven safe skillet until oil shimmers a little. Brown the chops for a few minutes on all sides, or until golden brown. Transfer to the oven and cook for 20 minutes or until internal temp is 160 degrees.