This right here is, well, definitely not your average stuffed pork chop.
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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These were amazing. I always have a hard time cooking pork chops just right without them getting too dry. The stuffing kept the chops juicy and moist, and the bacon and BBQ sauce oh my!! I had some extra stuffing, so I stuffed some mini Bella mushrooms and baked them.
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teresa on 2.19.2022
I wonder if you almost freeze the cream cheese filling if it would prevent the stuffing from coming out in the oven? These were very tasty and I will try them again