Bbq Bacon Cheddar Stuffed Pork Chops Recipes

BBQ BACON CHEDDAR-STUFFED PORK CHOPS

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray, or line with cooking parchment paper.
• In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half.) In small bowl, mix cheese, bacon and 4 teaspoons of the barbecue sauce. Spoon generous tablespoonfuls cheese mixture into each pocket; pinch edges of pork together, and secure with toothpick.
• Sprinkle both sides of pork with salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil 1 to 2 minutes, turning once, just until lightly browned. Place pork chops apart on pan.
• Bake 8 to 10 minutes or until meat thermometer inserted in thickest part of pork reads 145°F. In small microwavable bowl, microwave remaining barbecue sauce covered on High 45 to 60 seconds or until heated through.
• Before serving, remove toothpicks from pork chops. Brush chops with warm barbecue sauce; garnish with green onion. Serve with mashed potatoes.

MIKE'S BACON-STUFFED GRILLED PORK CHOPS

Steps:

• Combine soy sauce, ketchup, oil, salt, garlic, black pepper, and oregano in a large, zip-top freezer bag for the marinade.
• Lay a pork chop flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chop through a 2-inch slit in the side. Repeat with the remaining chops. Place into the marinade and squeeze out any air. Make sure the marinade gets inside the "pockets" of the chops as well. Marinate for 8 hours, or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Remove chops from the marinade and let them come to room temperature, about 30 minutes.
• Place the brown sugar in a bowl. Dredge each slice of bacon in the brown sugar, coating both sides. Place the bacon on a wire rack and set in a cookie sheet to catch the drippings.
• Bake in the preheated oven until browned, flipping the bacon halfway through cooking, about 20 minutes.
• Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Stuff each of the chops with 2 slices of the sugar-coated cooked bacon, folding in half if needed, and 2 slices Swiss cheese. Use toothpicks to hold the pockets closed after stuffing.
• Sear the chops on the preheated grill, 3 to 4 minutes per side. Move to a cooler spot on the grill and finish with indirect grilling until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Remove from the grill and let rest for 5 minutes. Remove toothpicks and serve.

GRILLED TRIPLE CHEESE AND BACON STUFFED PORK CHOPS

Steps:

• Preheat Grill.
• Fry the bacon in a frying pan over medium/low heat until it is very crispy. Wrap in paper towel once done to drain the fat off and set aside until completely cool.
• Rinse and pat dry the pork chops.
• Turn chops onto their side (fat side down) and cut a pouch lengthwise down the chop -- leave about 1/4" from each end be sure to not slice down all the way through the chop to the other side.
• Season all 3 chops inside and out with half of the seasoning salt. Reserve the remaining salt for the stuffing.
• In a small bowl, crumble all the bacon and then combine the cheeses, parsley and the remaining 1/4 tsp of the seasoning salt. Toss well with hands.
• Equally divide the stuffing between the 3 chops by filling the pouches of each with the mixture.
• With cooking twine or toothpicks ( I prefer twine ) close, as tightly as you can, the pouch of each pork chop.
• Grill over medium heat 6-8 minutes on each side depending on the thickness of your chops.
• Be sure to use a meat thermometer to check the internal temperature and to ensure that you DO NOT OVER COOK! You should reach at least 145 degrees (the USDA has reduced their recommended internal temperature on pork chops down from 160 degrees due to the potential to overcook when trying to reach 160 degrees).
• **I grilled my almost 2" chops for 5 min on each side and then flipped again and rotated the chop 1/4 turn (to create a crisscross grill pattern) and grilled each side again for about 3 minutes. I removed from the heat when the internal temperature was about 150 degrees and then loosely covered with aluminum foil and let rest for about 3-5 minutes and then be sure to REMOVE the twine or toothpicks before serving.**.

BACON WRAPPED STUFFED PORK CHOP

Steps:

• In a shallow cooking pan over med heat add butter, garlic, onion.
• After a minute or two add mushrooms.
• Cook until soft (eat it -- ).
• Take pork chops, cut down the center (almost completely through).
• Add part of the sharp cheddar and feta.
• and sauteed mushrooms.
• add another small layer of cheese.
• (repeat until stuffed, using a spoon each time to pat-down each layer).
• Skewer the pork chops to close in the stuffing & hold the bacon.
• add:salt, pepper, Lawry's Seasoning Salt, garlic salt.
• Cook on BBQ until done (over med heat about 20 min).

CHEESY VEGETABLE-STUFFED PORK CHOPS

Steps:

• Heat oven to 350°F.
• Melt butter in 12-inch skillet over medium heat. Cook celery, onion, carrot and bell pepper about 5 minutes, stirring occasionally, until vegetables are tender; remove from heat. Stir in cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Fill pockets with vegetable mixture. Secure openings with toothpicks.
• Heat oil in same skillet over medium heat. Cook pork in oil about 5 minutes, turning once, until light brown. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in ungreased rectangular baking dish, 13x9x2 inches.
• Cover tightly and bake 30 minutes. Uncover and bake about 30 minutes longer or until pork is slightly pink when cut near bone on the unstuffed sides of chops.