Bacon Wrapped Jalapeño Popper Stuffed Pork Chops

bacon wrapped jalapeno popper stuffed pork chops


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!


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Bacon Wrapped Jalapeño Popper Stuffed Pork Chops
Serves: 4
  • 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
  • toothpicks
  1. 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.
  2. 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.
  3. Remove the pork chops from the refrigerator and remove from marinate, set aside. Preheat oven to 400°F.
  4. Mix the cream cheese, Cheddar cheese and diced jalapeño together in a medium bowl.
  5. 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.
  6. 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.


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