Jalapeno Popper Stuffed Pork Chops with Crispy Bacon Crust
Thick-cut pork chops stuffed with a creamy jalapeno and cheese filling, wrapped in crispy bacon for the ultimate low-carb comfort food. This spring dinner delivers all the flavors of jalapeno poppers in an impressive, satisfying main course.
Ingredients
- 4 bone-in pork chops, 1.5 inches thick (about 300g each)
- 8 slices bacon
- 115g cream cheese, softened
- 60g sharp cheddar cheese, shredded
- 3 jalapeno peppers, seeded and finely diced
- 2 cloves garlic, minced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh chives, chopped for garnish
Instructions
Preheat oven to 200°C (400°F). In a bowl, combine softened cream cheese, cheddar cheese, diced jalapenos, minced garlic, smoked paprika, and onion powder. Mix until well combined.
Using a sharp knife, cut a deep horizontal pocket into each pork chop, being careful not to cut all the way through. Season the outside of each chop with salt and pepper.
Stuff each pork chop pocket with approximately 2 tablespoons of the cream cheese mixture. Press edges together gently to seal.
Wrap 2 bacon slices around each stuffed pork chop, securing with toothpicks if needed, covering as much surface as possible.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the bacon-wrapped pork chops for 3-4 minutes per side until the bacon is crispy and golden.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork reaches an internal temperature of 63°C (145°F) measured with a meat thermometer at the thickest part.
Remove from oven and let rest for 5 minutes. Remove toothpicks, garnish with fresh chives, and serve immediately.
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