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We hope you got insight from reading it, now let’s go back to brad's bacon jalapeno popper pork chops recipe. You can cook brad's bacon jalapeno popper pork chops using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Brad's bacon jalapeno popper pork chops:
- Prepare 4 (8 oz) pork chops
- Provide Chile powder and paprika
- Get Sea salt
- Prepare Touch cayenne powder
- Use Juice of 2 limes
- Use For the topping
- Prepare 1/2 lb bacon
- Get 8 oz pkg cream cheese
- Prepare 3 lg jalapenos, deseeded and chopped
- Use 1 1/2 cups shredded Colby Jack cheese plus 1/2 cup
- Use 1/4 cup heavy cream
Instructions 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.
Use a sharp knife to cut a deep pocket into the side of each pork chop. Spoon the filling evenly into each pork chop. Use toothpicks to secure the cut side of the pork chop. Drop the cover on the grill for a couple of minutes (over indirect heat) until the cheese is melted and soft. Grease a baking dish with cooking spray and place pork chops into the dish.
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