Bacon Wrapped Stuffed Pork Chop Recipes

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.

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.

Steps:

• In a shallow cooking pan over med heat add butter, garlic, onion.
• After a minute or two add mushrooms.
• Cook until soft (eat it -- ).
• Take pork chops, cut down the center (almost completely through).
• Add part of the sharp cheddar and feta.
• and sauteed mushrooms.
• add another small layer of cheese.
• (repeat until stuffed, using a spoon each time to pat-down each layer).
• Skewer the pork chops to close in the stuffing & hold the bacon.
• add:salt, pepper, Lawry's Seasoning Salt, garlic salt.
• Cook on BBQ until done (over med heat about 20 min).

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.

Steps:

• Set up a dredging station by whisking the egg and milk together in a wide, shallow bowl. Combine the flour, bread crumbs and Parmesan together in another bowl; set aside.
• Season the pork chops with salt, pepper and a dash of garlic power on each side.
• Wrap the bacon around the pork chop, securing it on the side with a toothpick.
• Dredge the chops one at a time in the egg then the breading mixture, pressing to coat evenly.
• In large cast-iron skillet heat oil and butter over medium-high heat. Fry about 2- 3 minutes on each side. Remove and drain on a paper toweling. Remove the toothpicks before eating.

Steps:

• Wrap your center cut pork chops with bacon and fix into place. Line a loaf pan with aluminum foil and grease the bottom with a tiny bit of oil or cooking spray. Place your chops into the center of the pan, neither touching the sides, nor one another.
• Directly onto each chop, deposit 1/4 teaspoon no MSG unseasoned meat tenderizer, flip chop and repeat. Both sides are now tenderized and oiled. Add thyme, salt, pepper, sage, ground celery seed, and garlic.
• Using a medium grater, grate small onion equally right onto each chop, repeat with small apple. Split white wine vinegar and Worcestershire sauce evenly, pouring over onion and apple.
• Cover and let marinade in refrigerator overnight if possible. 4 hours should do the trick, if you don't have the time.
• Preheat oven to 350°F and bake, covered, for 1 1/2 hours. When done, the apple and onion should still be on top of the pork chop. Leave them as garnish and remove to serving plate. Serve hot over a bed of pork dressing. Enjoy!

Steps:

• Preheat oven to 325°.
• Slice pork loin lengthwise, but not all the way through, so you can still open it up.
• Prepare stuffing and stuff into sliced pork loin.
• Sprinkle top of pork loin with rosemary, thyme, salt & pepper.
• Wrap pork loin with uncooked bacon slices.
• Bake in oven until meat thermometer reaches 155F when inserted to the thickest part of the meat (where it's still attached on the side) approx one and a half hours.
• Tent with foil for 5-10 minutes and slice.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
• Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
• Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).