These Jalapeno Popper Stuffed Pork Chops marry smoky bacon, creamy cheese, and just enough heat for a crowd-pleasing dinner that feels fancy but comes together in under an hour.
Why You’ll Love This Recipe
- Ready in under an hour—perfect for busy weeknights or spontaneous get-togethers
- No fancy gadgets—just a sharp knife, a skillet, and a baking sheet
- Customizable heat level: tame the spice or crank it up
- Double dose of cheese (cream cheese + cheddar) for ooey-gooey bliss
- Bacon-wrapped for extra crispiness and smoky flavor
- Great for grilling outdoors or baking in the oven
- Family-friendly dinner that adults and teens adore
- Uses simple pantry staples—no specialty shops required
Ingredients
- 4 boneless pork chops (6–8 oz each, about 1″ thick)
- 4 slices bacon (thick-cut if possible)
- 4 jalapeno peppers, halved and seeded (leave a few seeds for extra kick)
- 4 oz cream cheese, softened (I usually reach for Philadelphia Cream Cheese)
- ½ cup shredded cheddar cheese (sharp or mild, your call)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika (optional, for a smoky note)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil or avocado oil (for searing)
Directions
- Prepare the filling: In a small bowl, stir together cream cheese, cheddar, garlic powder, onion powder, and a pinch of salt and pepper until smooth and creamy. Pro tip: let the cream cheese sit at room temperature for 15 minutes—no lumps.
- Butterfly the chops: Lay one pork chop on a cutting board, press flat with your palm, then slice horizontally through the thick side to create a pocket—stop about ¼” from the edge so it holds together. Repeat with each chop. A sharp knife is your best friend here.
- Stuff the peppers: Fill each jalapeno half with a teaspoon of cheese mix, then nestle two halves into each pork-chop pocket. You’ll get that popper vibe inside the meat.
- Wrap in bacon: Tuck a bacon slice around each chop, overlapping ends underneath. The bacon seals the pocket and crisps up beautifully. If the bacon feels short, use a toothpick to secure—just remove before serving.
- Sear for color: Heat oil in a cast-iron skillet over medium-high. Place chops seam-side down and sear 2 minutes per side, until golden. This locks in juices.
- Bake or grill:
• Oven: Transfer chops to a baking sheet, bake at 400°F for 18–22 minutes, until internal temp hits 145°F.
• Grill: Preheat to medium heat (about 375°F), grill chops 6–8 minutes per side, covered, turning once. - Rest and serve: Let chops rest 5 minutes (resting is key for juicy meat). Slice in half to show off that creamy center, then drizzle any pan juices over the top.
Servings & Timing
Makes 4 stuffed pork chops
• Prep Time: 20 minutes (but that cream cheese softens while you prep the meat!)
• Cook Time: 25 minutes (sear + bake/grill)
• Rest Time: 5 minutes
Total Time: About 50 minutes from start to finish
Variations
- Swap jalapenos for poblano strips if you want milder heat.
- Stir chopped chives or green onion into the cheese filling for a fresh bite.
- Use pepper jack cheese for an extra peppery twist.
- Pour a squeeze of lime over finished chops to brighten flavors.
- For low-carb dinners, serve alongside grilled zucchini ribbons.
- Swap bacon for prosciutto for a saltier, Italian-style spin.
Storage & Reheating
Refrigerator: Store in an airtight container up to 4 days.
Freezer: Freeze leftovers (no more than 2 chops per bag) up to 2 months.
Reheat: Thaw overnight if frozen; warm in a 350°F oven for 10–12 minutes, covered with foil to keep cheese soft. Or microwave on medium for 1–2 minutes per chop, turning halfway.
FAQs
Q: Can I use bone-in chops?
A: Sure—just increase cooking time by about 5–7 minutes and check that internal temp hits 145°F.
Q: How spicy are these?
A: Depends on your peppers—remove all seeds for mild heat, leave more in for a real kick.
Q: What if my jalapenos are tiny?
A: Use two halves per chop or mix in more cream cheese filling to make up the volume.
Q: Can I prep ahead?
A: Absolutely—assemble up to a day in advance, cover tightly, and bake when guests arrive.
Q: Is grain-free breadcrumbs an option?
A: You don’t need breadcrumbs here, but if you miss the crunch, sprinkle a tablespoon of almond meal on top before searing.
Q: How do I know when the pork is done?
A: A digital meat thermometer is your friend—145°F in the thickest part, then rest.
Q: Can I grill on charcoal?
A: Yep! Aim for indirect heat (coals to one side), grill covered so cheese melts without burning bacon.
Conclusion
Between the cheesy interior, the smoky bacon wrap, and that hint of jalapeno tang, these Jalapeno Popper Stuffed Pork Chops are proof dinner can be both simple and show-stopping. Give this recipe a whirl, then swing back here to let me know which twist you tried. Happy cooking—and don’t forget to check out my other dinner ideas for more cheesy, spicy fun!
