My family is crazy about “poppers” of any kind…pheasant poppers, venison poppers, or plain jalapeño poppers. We do them all of the time as appetizers but I had never tried the idea as a main course. I recently decided to try a jalapeño popper stuffed pork chop. I found a recipe on I Thee Cook and I used it as a guide. You could easily substitute chicken or venison if you wanted.
The thick-cut boneless pork chops were stuffed with a mixture of cream cheese, Cheddar cheese, and jalapeño peppers, then wrapped in bacon. My family went crazy! They were so scrumptious! Serve with mashed potatoes and asparagus for a wonderfully delicious and easy meal!
- 8-oz. cream cheese, softened
- 1 c. shredded Cheddar cheese
- 4 jalapeño peppers, diced
- 4 thick center-cut boneless pork chops
- Zesty Italian salad dressing
- salt and pepper, to taste
- 8 slices thick-cut bacon
- Using a sharp knife, cut an opening in the long side of each chop. Make a slit in the chops, leaving approximately ½ to 1-inch uncut on both sides and on the bottom of the chop.
- Place the pork chops in a large Ziploc bag and cover with Zesty Italian dressing. Remove air, zip closed and marinate in the refrigerator for several hours.
- Remove the pork chops from the refrigerator and remove from marinate, set aside. Preheat oven to 400°F.
- Mix the cream cheese, Cheddar cheese and diced jalapeño together in a medium bowl.
- Stuff each pork chop with approximately ¼ cup of the cream cheese mixture. Tightly wrap each chop with 2 slices or bacon, securing with toothpicks.
- Place in a baking dish, not touching each other. Bake at 400°F for 40 to 45 minutes or until pork chops are cooked through. Let chops rest 5 minutes before serving.