Three Cheese Stuffed Pork Chops

porkchops

Bacon, cheese and pork chops. Need I say more?? Didn’t think so.

I was born and raised on a farm, so when my mom brought me a few juicy one-inch thick pork chops from home, I knew I had to find a stuffed pork chop recipe. I combined a few recipes and ultimately came up with this delicious entree!

My notes: I let the pork chops marinate in worcestershire sauce and one of my favorite rubs for a few hours before the cooking began. I set four of the 8-10 pieces of bacon aside and cooked the rest before making the cheese stuffing mixture (I didn’t use the cornbread stuffing mix). While I was browning the pork chops I coated the four uncooked pieces of bacon in a mixture of brown sugar and the rub I had used on the chops earlier, and wrapped them around the meat after it was done browning.

Ingredients:

  • 4-6 1” boneless pork chops
  • 1 tsp olive oil
  • 1/2 cup mozzarella, shredded
  • 1/2 cup cheddar, shredded
  • 1/4 cup Parmesan, grated
  • 8-10 slices bacon, cooked and crumbled
  • 1 package cornbread stuffing mix

Preparation:

  1. Preheat the oven to 350°F. Lightly grease a large baking dish.
  2. Heat the olive oil in a large skillet over medium-high heat. Sauté the pork chops until golden brown, no more than 3 minutes per side.
  3. When the chops have cooled enough to handle, create a stuffing pocket by cutting a large slit along one side of each chop.
  4. Combine the cheeses, bacon, and cornbread in a large bowl and then stuff each pocket with the mixture. Secure each chop closed with toothpicks and place the chops in the prepared baking dish. Bake for 40-50 minutes, or until the chops reach an internal temperature of 160°F.

Pizza Dip

pizzadip

This dip is the best of both worlds – now you can enjoy pizza as an appetizer! I love dips. The only thing that would make this better is a little bit of bacon, because everyone knows that everything is better with bacon. What I like about this recipe is that you can pretty much use the basic “pizza” ingredients and add your favorite pizza toppings to satisfy your taste buds. I’d definitely add bacon. Shocker, I know. I don’t really have much else to say about this dip because, well, it’s a pizza dip and that’s just awesome!

Pizza Dip

A layered, hot cheesy dip with all of the great flavours of pizza including pizza sauce, cheese, pepperoni, olives and green peppers.

Ingredients
  • 4 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup mozzarella, shredded
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1 cup pizza sauce
  • 1/2 cup mozzarella, shredded
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 2 ounces pepperoni, sliced
  • 2 tablespoons green pepper, sliced
  • 2 tablespoons black olives, sliced
Directions
  1. Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
  2. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
  3. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.

Crack Bread

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I’m an appetizer maniac. So when I found a recipe titled “Crack Bread,” I knew I had to try it! The bacon, cheddar cheese and ranch mix make a delicious combination, but I think I’d add a few more things such as garlic (I put garlic on everything), parsley, ham….now my mind is starting to wander. Make sure you get the ingredients as far into the bread slices as you can, or it’s definitely not as good. Enjoy!

1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Egg Brunch Casserole

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I can’t tell you how excited I was to find this recipe. Every holiday, whether it’s Christmas, New Years, Easter, Thanksgiving or any other, my mom and I wake up and slave away in the kitchen to make a delicious breakfast before the men wake up. This casserole is perfect because you throw the ingredients in the crock pot the night before and it’s ready to serve as soon as you wake up. It’s delicious and dummy proof, what more could you want from a recipe?

Ingredients

6-8 strips of bacon

1 onion peeled and chopped

1 clove garlic, peeled and minced

1 red or green pepper, seeded and chopped

1 (2 lb.) bag of frozen has browns

1 ½ cups shredded cheese

12 eggs

1 cup whole milk

1 tsp. dried dill

½ tsp. salt

½ tsp. pepper

Directions

Spray crock pot with non-stick cooking spray. Cook bacon till crisp, cool, then chop into ½ inch pieces, set aside. Saute onion, garlic and bell pepper for 5 minutes. Place 1/3 of frozen has browns in the bottom of crock pot. Add 1/3 bacon and 1/3 onion, garlic, pepper mixture and 1/3 cheese. Repeat layers, ending with cheese.

In a large bowl mix eggs, milk, dill, salt and pepper. Pour over ingredients in crock pot, cover and turn on low. Cook for 8-10 hours.

Crack Weenies

ImageCrack Weenies

There’s a reason these little guys are called crack weenies! Absolutely phenomenal. Once you get past the fact that they’re fat wrapped in fat, you can fully enjoy these bacon-wrapped weenies. The brown sugar glaze gives them a sweet taste that bring pure happiness to your taste buds. I made a huge batch of them for a Super Bowl party and not one was left!

Ingredients

  • 1 pound Bacon, Cut Into Thirds
  • 1 pound Smokies
  • 1 stick Butter
  • 2 cups Brown Sugar

Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Sausage and Cheese Stuffed Bacon Wrapped Jalapeño Poppers

ImageSausage & Cheese Stuffed Bacon Wrapped Jalapeño Poppers

I made these poppers a few weeks ago and they were a hit! We ran out of mini sausages so we used ham instead and it was still delicious. You could probably substitute any meat in for the sausages, just don’t replace the bacon! Everything tastes better with bacon 🙂 We grilled the poppers for about 20 minutes and then broiled them for five. Next time I’ll cook them the way they were meant to be, with mini sausages and the smoker, I’m sure they will taste even better.

Author: Steve Cylka
Recipe type: Appetizer
Cuisine: Smoked
Serves: 20 ABTs
Ingredients
  • 10 jalapeno peppers
  • 10 bacon slices, cut in half
  • 10 mini sausages or smokies (or 20 if they are very small)
  • 1 cup cream cheese
  • 1 cup grated monterey jack
  • 1 tsp chipotle powder
  • 2 shallots, minced
Instructions
  1. Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
  2. Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
  3. Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
  4. Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned
Notes
To cook on the grill: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking. To cook in the oven: Bake the ABT’s in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.