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The ingredients needed to cook Brad's bacon jalapeno popper pork chops:
- Use 4 (8 oz) of pork chops.
- Get of Chile powder and paprika.
- Prepare of Sea salt.
- Take Touch of cayenne powder.
- Use of Juice of 2 limes.
- Get of For the topping.
- Provide 1/2 lb of bacon.
- Get 8 oz of pkg cream cheese.
- Take 3 of lg jalapenos, deseeded and chopped.
- Get 1 1/2 cups of shredded Colby Jack cheese plus 1/2 cup.
- Prepare 1/4 cup of heavy cream.
Steps to make Brad's bacon jalapeno popper pork chops:
- Let cream cheese sit on the counter until it is room temperature..
- Chop bacon. Fry until done but not super crispy. Drain grease and set bacon aside..
- Meanwhile, prepare the pork chops by cutting them widthwise every 1/4 inch. Do not cut all the way through the chop. Similar to the preperation of a Hasselbeck potato. Sprinkle liberally with the spices but lightly with the cayenne. Squeeze the lime juice over the top of the seasoned chops. Marinate uncovered in the fridge about an hour..
- In a large bowl, mix the bacon with the rest of the topping ingredients except the 1 1/2 cup cheese. Place mixture in fridge to chill 15 minutes..
- Arrange chops in a baking dish. Top with toppings. Try to push it down into the cuts that you have made in the pork. Bake uncovered in a 375 degree oven for 30-35 minutes. Until temp of pork reaches 155. Spread remaining 1 1/2 cup cheese over the top and return to oven 7 minutes..
- Remove from oven and tent with foil for 5 minutes. Serve immediately. Enjoy..
Preheat the grill while the pork chops marinate for a few minutes. In this Jalapeno Popper Pork Loin recipe, I used a center-cut pork loin, not a pork tenderloin. Although the names are very similar, the cuts of meat are actually quite different. Both cuts of meat are very lean and healthy, but the size and cooking times are quite a bit different. I used boneless pork loin, and I stuffed it with cream cheese, bacon and jalapenos.
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