Description
This right here is, well, definitely not your average stuffed pork chop.
Ingredients
- 6 ounces, weight Cream Cheese, At Room Temperature
- 1 cup Shredded Cheddar Cheese
- 4 whole Jalapeños, Diced
- 4 Center Cut Boneless Pork Chops, Fat Trimmed Off
- Salt And Pepper
- 8 slices Bacon, Or 2 Per Chop
- 1 cup BBQ Sauce
- 6 ounces, weight Cream Cheese, At Room Temperature
- 1 cup Shredded Cheddar Cheese
- 4 whole Jalapeños, Diced
- 4 Center Cut Boneless Pork Chops, Fat Trimmed Off
- Salt And Pepper
- 8 slices Bacon, Or 2 Per Chop
- 1 cup BBQ Sauce
Preparation
Mix the cream cheese, cheddar cheese and jalapenos together in a small bowl.
Using a sharp paring knife, cut a little opening for the pocket on the side of each chop. Make the slit only about 2 to 2 1/2 inches wide. You will wan’t to make the inside a bit wider as you cut through. Be careful to not go all the way out the other side of the meat. Season the chops with salt and pepper.
Stuff as much of the stuffing that will fit inside each chop. Tightly wrap each chop with 2 slices of bacon, tucking the ends underneath each chop. Brush both sides with the barbecue sauce.
Place chops on a baking sheet with a cooling rack that fits inside or you can use a broiler pan. Be sure the chops are not touching.
Bake in a preheated 400ºF oven for 45–55 minutes or until it is 170ºF in the middle. Brush the tops of the chops with remaining sauce halfway between cooking. Let the chops rest 5 minutes before serving.
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