February 05, 2017

Grilled Pork Chops with Cream Cheese, Jalapenos and Bacon - low carb too!

Who knew that throwing together a last second dinner out of pork chops would become a 'keeper" - as deemed by my husband.

That would be my husband-the-pork-chop-hater!

Pork is not one of our favorite foods but over the years I've found ways to prepare it I know my husband will like.  Usually it's so affordable that I like to keep it on our grocery list.  I've posted about that previously - I buy a huge pork loin at the membership warehouse for cheap and cut it myself.  This way I'm getting 2 pork roasts and about 15 pork chops for about $14-20 depending on the price of pork at the time.

This is how I made them the other night and my husband raved about them.  Totally shocking since he does not care for pork chops usually but not only did he rave about them that evening, but luckily I made 6 that night and we had leftovers.  He had 2 for dinner the next night when he got home from working late and actually came to the office where I was working, to find me and tell me again how much he loved them and he thought they were even better the second night.

Our family loves the mixture of cream cheese, bacon and jalapenos - I have used it to stuff chicken breasts, as a cheese dip appetizer and a filling for won tons.  Now it's also a topping for pork chops.  A 'keeper' recipe as my husband would tell you.

Cheese, bacon & Jalapeno Grilled Pork Chops

Pork Chops (your choice cut and how many you want to make)
salt and pepper
cream cheese
cheddar cheese
diced jalapeno peppers
cooked, crumbled bacon
onion powder
garlic powder

Lay the pork chops in a thin layer of olive oil - both sides - and sprinkle with salt and pepper.  Let them set while you preheat the grill.  Grill the pork chops as usual - about 7 minutes on one side, another 4-5 on the second until they are just done and cooked but not over done (they'll get very dry if you over cook them).   While they are grilling mix up the cheese mixture in a bowl.

The amounts of the cheeses, bacon and jalapeno are up to you and your tastes.  If you don't like spicy foods or have children eating that are not used to spice, cut back on the jalapenos or just use a small can of diced chili peppers (they are mild).  We used about 6 ounces cream cheese, 1/3 cup cheddar, 1/4 cup diced jalapenos, 1/4 c cooked, crumbled bacon (I just grabbed some of the Hormel real bacon bits I keep in the freezer at all times).  Add about 1/4 t garlic powder and 1/4 t onion powder.  (Hint: Right now this is a great dip for wheat thins, etc. too!  Or a filling for wontons or for stuffed chicken breasts).

Now that the pork chops should be done, I used a small ice cream/cookie dough scoop and scooped some of the cheese mixture on each pork chop.  I closed the lid, turned off the grill and left them to warm so the cheese mixtre started to melt a bit.  Remove from the grill onto your serving platter.  Make your 'scoops' of cheese mix as big or little as you wish.  If you have leftover filling, use it in one of the ways I described above.

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