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These GRILLED STUFFED PORK CHOPS have the perfect balance of sweet, savory, and spicy! The sweet brown sugar rub pairs perfectly with the spicy cream cheese filling. Big thanks to Smithfield for sponsoring this post.
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I’ve probably mentioned before that my husband is a total pork fanatic. He easily gets tired of chicken if I serve it too many nights in a row, but pork? He’d eat it every day without question.
I can’t say I blame him. Pork is so versatile and it’s always a hit with my family.
This summer, we’ve been making loads of grilled stuffed pork chops. It’s a fun twist on your normal pork chop and they’re always so impressive!
I’m working with Smithfield to bring you these jalapeno popper stuffed pork chops and I think you’re going to love how simple they are!
Smithfield does a lot of the prep work for you. Just grab a package of their Hickory Smoked Brown Sugar Boneless Center Cut Pork Chops. They’re the perfect size for stuffing and the seasoning is spot on!
I love grabbing Smithfield’s products for busy nights. They sell a variety of cuts that come pre-seasoned which means you can just get straight to cooking and get your dinner on the table in about 30 minutes or less!
You can find Smithfield products at many grocery stores nationwide, including Wal-Mart, Publix, and Food Lion.
How to make stuffed pork chops:
Fire up your grill to a nice medium heat.
While the grill heats up, whip together your filling. We’ll be using cream cheese, cheddar, jalapeno, garlic, and a little salt.
Just stir the filling all together until it’s nice and creamy.
Use a sharp knife to cut a pocket into the side of each pork chop and then spoon the filling right in. This part is really simple, but be sure to check out my video if you need a visual!
I like to seal the edges with toothpicks to help hold the filling in. Just be sure to remove them before eating.
Toss your pork chops on the grill and cook until they reach an internal temperature of 145-155 degrees, depending on how well done you like your chops. Let them rest a few minutes before serving.
Easy, right?
These boneless stuffed pork chops are so juicy and totally easy! I love the hickory smoked flavor paired with the spicy bite of the jalapeno.
Smithfield’s “Get Grilling America” Sweepstakes:
Smithfield is encouraging home cooks to get grilling this summer! From now through September 4, 2019, visit www.SmithfieldGetGrilling.com to share how Smithfield Fresh Pork helps you become the hero of your grill for a chance to win
$5,000.
In addition to entering the sweepstakes, you can check out tips and how-to videos from award-winning champion pitmasters, and play daily instant win games for a chance to win hundreds of prizes including grilling tools, cookbooks and more.
For more sweepstakes information, grilling tips and recipes, visit www.SmithfieldGetGrilling.com.
What to serve with these stuffed pork chops:
Broccoli Salad: Made with bacon!
Instant Pot Sweet Potatoes: No need to heat up the oven for these!
Creamy Cucumber Salad: My favorite side for anything off the grill!
Crockpot Mac and Cheese: My fav mac and cheese!
Brownie Recipe: Finish dinner off with something sweet!
Jalapeno Popper Stuffed Pork Chops
Ingredients
- 4 Smithfield Hickory Smoked Brown Sugar Boneless Center Cut Pork Chops
- 4 ounces cream cheese softened
- 1/4 cup grated cheddar
- 1/4 cup minced jalapeno
- 1 clove garlic minced
- 1/4 teaspoon salt
Instructions
- Heat grill to a medium heat. Oil the grates.
- Add the cream cheese, cheddar, jalapeno, garlic, and salt to a mixing bowl and stir well to combine.
- 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.
- Grill for 5-7 minutes per side or until the pork chops reach an internal temperature of 145 degrees. Rest for 3 minutes before serving.
Carol Harsacky says
I’d love to make these, but my apartment complex doesn’t allow grills. Could I do these in the oven, and if so, any ideas on oven temp, & cook time? I think I’d brown them on the stove in a skillet, first, before cooking the rest of the way in the oven. What do you advise?
Karly says
Hi Carol! I’d bake them at 375 for about 25 minutes or so.
Sabrina says
wow, wouldn’t have imagined this one on my own, so thank you for this very inspired stuffed pork chop
Jenn says
Oh my goodness! These look so amazing, I bet my mom and dad would LOVE this dish. They are huge jalapeno fans!