CREAM CHEESE STUFFED PORK CHOPS WRAPPED IN BACON
This is a favorite of my daughter who loves cream cheese and bacon on anything! We often find bacon wrapped recipes for chicken, but since my husband has a chicken allergy, we go with pork instead. :) Serve with fresh green beans and a baked potato which can be cooked at the same time and you have a healthy, easy, inexpensive meal!
Provided by Brightspot
Categories Pork
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Cream cheese and bacon should be room temperature for easier handling.
- Season pork chops with garlic powder, onion powder, salt and pepper, then pound to about 1/4" thickness.
- Put cream cheese (1-2 tablespoons) onto the center of each flattened pork chop.
- Roll the pork chops closed (to keep the cream cheese inside).
- Wrap each pork chop in one to two pieces of bacon (depending on how big your pork chops are). Secure with a toothpick.
- Place the pork chops in a lightly greased baking dish, and bake for 30 minutes at 400 degrees.
- Broil for 5 minutes to crisp the bacon.
Nutrition Facts : Calories 935.3, Fat 73.5, SaturatedFat 29.3, Cholesterol 272.3, Sodium 999.6, Carbohydrate 2.9, Sugar 1.8, Protein 62.1
BACON WRAPPED PORK CHOPS
This is for anyone who loves meat and isn't afraid to try something new.
Provided by Ashley M
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Fry the bacon in a skillet over medium heat until cooked through but still flexible. Wrap two slices of bacon around each pork chop and top with a tablespoon of cheese sauce. Place the pork chops in a baking dish.
- Bake for 1 hour in the preheated oven.
Nutrition Facts : Calories 458.2 calories, Carbohydrate 1.8 g, Cholesterol 108.6 mg, Fat 35.9 g, Protein 29.8 g, SaturatedFat 13 g, Sodium 754.3 mg, Sugar 1 g
BBQ BACON CHEDDAR-STUFFED PORK CHOPS
Boneless pork chops are stuffed with bacon, Cheddar and barbecue sauce and browned in a skillet before finishing in the oven. Serve with a side of Betty Crocker™ mashed potatoes, and dinner is done!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370, Carbohydrate 5 g, Cholesterol 120 mg, Fat 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g
BACON-STUFFED PORK CHOPS WITH CREAMY BALSAMIC SAUCE
This is a recipe I made up after not finding what I wanted. My wife and family enjoyed it, so I wanted to share it. It makes a lot of sauce. I usually serve this over buttered egg noodles.
Provided by philhob
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h4m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay a pork chop flat on your work surface. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
- Melt 1 tablespoon butter in a skillet over medium heat; add bacon bits, 2 teaspoons Worcestershire sauce, onion, 1/2 teaspoon mustard, and 1/2 clove garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Allow stuffing to cool, 5 to 10 minutes. Stuff into pork chops and secure with 2 crossed toothpicks.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Brown pork chops, about 2 minutes per side. Transfer to a baking dish, reserving drippings in skillet. Cover baking dish with aluminum foil.
- Bake in the preheated oven until pork chops are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Heat reserved drippings in the skillet over medium heat. Add 1 clove garlic, balsamic vinegar, 1/4 cup Worcestershire sauce, and 1 teaspoon mustard; simmer until reduced, about 5 minutes. Stir in sour cream. Coat pork chops with sauce.
Nutrition Facts : Calories 896.7 calories, Carbohydrate 28.1 g, Cholesterol 206 mg, Fat 73.6 g, Fiber 0.2 g, Protein 32.5 g, SaturatedFat 43.8 g, Sodium 944 mg, Sugar 13.4 g
BACON-WRAPPED, BROCCOLI-CHEESE STUFFED PORK LOIN RECIPE - (4.3/5)
Provided by aerin8
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F (220°C). Carefully slice the pork tenderloins open lengthwise, butterfly-style (not all the way through to the other edge). In nonstick skillet, in olive oil over medium high heat, sear pork tenderloins until browned on both sides. Remove to meat cutting board. Open tenderloins and pound flatter. Close and sprinkle liberally with seasoning salt on both sides, top and bottom. In medium bowl, combine broccoli, Monterey Jack, Cheddar cheese and salt. Open each tenderloin along the fold and fill with broccoli mixture. Carefully close pork over the filling. On bacon rack in microwave oven, cook bacon (covered with paper towel) until cooked but still pliable. Reserve bacon fat. Wrap each tenderloin in 4 pieces of bacon. Place stuffed, bacon-wrapped tenderloins in 9 x 13-inch (23 x 33 cm) casserole dish and pour reserved bacon fat over meat. Bake approximately 25 to 30 minutes (basting half way with juices in pan), or until instant read thermometer reads 155°F (68°C). Smaller pieces of pork tenderloin will be cooked sooner. Keep that in mind. Check internal temperature of pork after 20 minutes. Yield: 4 servings 1 serving 631.6 calories 70.6 g protein 35.6 g fat 2.8 g net carbs
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