What are everyone's plans for this upcoming weekend? My little girl turns 9 Friday! It really makes me wan't to cry. We will be celebrating all weekend. She will have a taco bar and zebra themed party. Hey what does one have to do with the other? Nothing! But this makes her happy. Now onto the recipe...I have been dying to make this dish. I have always seen it with chicken but never pork. Sooooo me being me and always daring to be different, here you have it. Stuffed pork chops, I just love them. But these right here well definitely are not your average stuffed pork chop. Inside is the ooey gooey goodness of a jalapeno popper and the outside is crispy smokey bacon brushed with yummy bbq sauce.
Jalapeno poppers are traditionally filled with cream cheese and or cheddar cheese and they are either coated in bread crumbs and fried until crispy or wrapped in bacon and grilled or baked until cooked. My favorite happen to be the ones wrapped in bacon hence this dish.
4 jalapenos, diced
6 ounces cream cheese, room temperature
1 cup shredded cheddar cheese
4 center cut boneless pork chops, fat trimmed off
salt and pepper
8 slices bacon, 2 per chop
1 cup bbq sauce
Mix the cream cheese, cheddar cheese and jalapenos together in a small bowl.
By 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 as 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 the 2 slices of bacon tucking the ends underneath each chop. Brush both sides with the bbq sauce.
Place chops on a baking sheet with a cooling rack that fits inside or you can use a broiler pan. Be sure thechops are not touching.
Bake in a preheated 400 degrees oven for 45-55 minutes or until it is 170 degrees in the middle. Brush the tops of the chops with remaining sauce halfway between cooking. Let the chops rest 5 minutes before serving.