BBQ Bacon Cheddar-Stuffed Pork Chops

Prep 15 min
Total 30 min
Servings 4

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!

By Betty Crocker Kitchens

Updated March 22, 2018

Ingredients

4

boneless pork loin chops (3/4-inch thick), trimmed of fat (about 1 1/2 lb)
1/3

cup shredded sharp Cheddar cheese
1/3

cup chopped cooked bacon
1/4

cup Annie's™ organic sweet & spicy barbecue sauce (from 12-oz bottle)
1/2

teaspoon salt
1/4

teaspoon pepper
1 1/2

teaspoons olive oil
Sliced green onion, if desired
Betty Crocker™ creamy butter mashed potatoes, prepared as directed on pouch, if desired

Steps

1

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray, or line with cooking parchment paper.
2

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.
3

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.
4

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.
5

Before serving, remove toothpicks from pork chops. Brush chops with warm barbecue sauce; garnish with green onion. Serve with mashed potatoes.

Annie’s™ barbecue sauce comes in many varieties. Substitute with your favorite flavor.
For a zestier version, substitute cooked pepper bacon for regular bacon, or try shredded pepper Jack cheese in place of the Cheddar.