1. Pat the pork chops dry on all sides with paper towels. Using a sharp knife, carefully cut a deep pocket horizontally into the side of each pork chop, being careful not to cut all the way through. This is your butterflied pocket for stuffing.

2. Season the inside and outside of each pork chop lightly with a pinch of salt and black pepper (from the measured amounts or extra, to taste). Set aside.

3. In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, grated Parmesan, minced garlic, onion powder, black pepper, and salt. Mix until smooth and well combined.

4. Add the finely chopped broccoli florets to the cheese mixture and stir until the broccoli is evenly distributed throughout the filling.

5. Carefully spoon or stuff the cheesy broccoli mixture into the pocket of each pork chop, dividing it evenly among the four chops. Press the filling in gently so it’s snug but not overflowing.

6. If needed, secure the open side of each pork chop with toothpicks to help keep the filling inside during cooking.

7. Rub the outside of each stuffed pork chop with the olive oil or avocado oil, coating both sides evenly.

8. Preheat your air fryer to 375°F (190°C) for about 3–5 minutes, if your model requires preheating.

9. Place the stuffed pork chops in a single layer in the air fryer basket, leaving a bit of space between each chop for air circulation. Cook in batches if necessary.

10. Air fry at 375°F (190°C) for 12–16 minutes, flipping halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the outside is nicely browned. Thicker chops may need a couple of extra minutes.

11. Carefully remove the pork chops from the air fryer and let them rest for 5 minutes before serving to allow the juices to redistribute.

12. Remove any toothpicks, garnish with chopped fresh parsley if desired, and serve hot with your favorite low-carb sides, such as cauliflower mash, roasted broccoli, or a crisp green salad.