Back in South Carolina we have friends who make the most amazing low carb jalapeno and cream cheese stuffed pork loin wrapped in bacon recipe. Needless to say when they call to see if we want to come over for dinner…
We always say yes!
When that glistening porcine masterpiece comes out of the oven it looks like a giant mutant caterpillar – and if caterpillars tasted this good I’d happily eat them all. And then there wouldn’t be any butterflies which would be really sad.
Which is probably why real caterpillars don’t taste like bacon. But I digress…
Anyway, I love to eat this fantastic low carb stuffed pork loin (which Mr. Hungry calls the Delicious Pork Redundancy Roast) but I have never actually made it. Mostly because I’m too lazy to do all of the work required to stuff it and roll it. Sad, I know.
Don’t. Judge.
Now that we don’t live in South Carolina anymore, if I want to enjoy this recipe I can’t just drive 15 minutes to our friend’s house whenever they are making it.
Since you can’t either, I figured I’d make an easier version that we can ALL make whenever we want to. Without all of the SUPER TEDIOUS stuffing and rolling and baking steps.
And so the low carb Jalapeno Popper Smothered Pork Chops idea was conceived.
This plan had WINNING written allllll over it.
First I seasoned and grilled the chops.
Then I spread a mixture of cream cheese, salsa verde, and cheddar over them.
Then I topped them with sliced jalapenos and put on even more shredded cheddar.
And THEN I topped it with crispy bacon and let the cheese get all melty under the grill.
You hungry yet????
THEN WE ATE THE HECK OUT OF THEM.
The end.
Actually that wasn’t the end. There were leftovers that I ate for breakfast the next morning. Then it was the end. Until I make these delicious Jalapeno Popper Smothered Pork Chops again – which will be whenever I feel like it because it was SO EASY. And now you can too.
You’re welcome.
As a side point, the very same friends that introduced us to the giant mutant caterpillar of porky goodness were here visiting when I made this recipe a couple of weeks ago and they heartily approved.
Now I’m not saying my Jalapeno Popper Smothered Pork Chops version is better than the original – pork roast wrapped in bacon is hard to beat for presentation value alone, but if you’re looking for a delicious low carb dinner recipe that can be made in less than half an hour then this Jalapeno Popper Smothered Pork Chops recipe is for you.
And your friends.
Possibly hungry neighbors and random passerby as well.
You might even need to put up a barbed wire fence to keep people out once they get wind of what you’re up to on the grill – seriously, it’s a problem…but totally worth it.
Pinky promise.
Notes: If pork isn’t your jam, you could easily make this with a chicken breast or boneless thigh instead of a pork chop. You also don’t have to grill it – you can saute your Pork Chops and then cover in the popper mixture and bake until melted and ready to serve.
Jalapeno Popper Smothered Pork Chops – Low Carb
- Yield: 6 servings 1x
Description
A delicious grilled pork chop (or chicken breast) smothered in cheese, bacon, and jalapenos – a low carb and keto dream come true. Can be grilled or baked to serve year round.
Ingredients
For the pork chops (or chicken breasts):
- 6 pork chops
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 Tbsp salsa verde
For the cream cheese mixture:
- 6 ounces cream cheese
- 1/3 cup salsa verde
- 1/3 cup shredded cheddar cheese
- 1 Tbsp chopped jalapenos
For the topping:
- 1/2 cup shredded cheddar cheese
- 1/3 cup chopped cooked bacon
- 1/3 cup raw jalapeno slices
Instructions
For the pork chops:
- Combine the olive oil, garlic powder, salt, pepper, and 2 T salsa verde in a medium bowl. Add the pork chops and rub the mixture into them.
- Preheat the grill while the pork chops marinate for a few minutes.
- Once the grill is hot, grill the pork chops for about 3-4 minutes per side or until just cooked through.
For the cream cheese mixture:
- Heat the cream cheese in the microwave for 1 minute or until really soft. Stir in the salsa verde, 1/3 cup shredded cheddar and chopped jalapenos.
- Divide the mixture between the 6 pork chops and pile it on top.
- Top with additional shredded cheddar and about 1 Tbsp of bacon and sliced jalapenos per chop.
- Drop the cover on the grill for a couple of minutes (over indirect heat) until the cheese is melted and soft. Serve warm.
- Alternatively you could saute the pork chops and then add the toppings and bake in the oven until melted.
Notes
Approx nutrition info per serving: 474 calories, 31g fat, 2g net carbs, 45g protein
- Category: Low Carb Dinner Recipe
- Cuisine: American
If low carb jalapeno popper flavored everything is your favorite (as it is mine) then you have to try my Low Carb Jalapeno Popper Cauliflower Casserole, Jalapeno Popper Stuffed Meatballs, Jalapeno Popper Soup, and/or Jalapeno Popper Fritatta recipes!
New to the low carb lifestyle and need some help? Try my FREE 3 day keto kickstart menu plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
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Pam says
I want to be your neighbor! Wow! You come up with the best recipes! Let me know when house Nextdoor comes up for sale! Hahaha have a fantastic day!
Deb Maxwell says
This was so good! I will be making it again!
Mellissa Sevigny says
So happy to hear these were a hit Deb, I haven’t made these in years but now that the warmer weather is here I think it’s time to bust out the grill and give them a go! Thanks for the reminder!
Jessica says
My husband and I love jalapeños and I never thought to do a Jalapeño popper topping on pork chops, as we typically do chicken, but we loved it!!
Courtney Baldwin says
That was amazing!! I could put that topping on almost anything and fall in love with it!! Thank you! ??
Felishia says
This is one of our all time favorites! Thanks for sharing!
Kaye says
Oh my god! This is by at my favourite recipie I have tried in my 3 months on keto…Even my boyfriend who never gets too excited about anything said to put it on the “make again list” with a seldom seen grin:)
I did use a jalapeño infused salsa verde, and a little less jalapeño….but damn!
Thank you for sharing!
Mellissa Sevigny says
We love this one too Kaye – glad you guys enjoyed it!!!
Kate Breth says
Husband made these last night. Really good. Next time would use boneless since we already had bone-in. Didn’t have the salsa Verde but made it with what we had on hand and extra cooked jalapenos & onions. Luckily I have one for leftover today.
Tracie says
I used this recipe as a base for a pulled pork jalapeno casserole. I took it to a potluck at work. Everyone loved it. The dish was empty and I swear it looked like someone had licked the bowl!
Margaret says
Seriously good eats here! Even my daughter, who doesn’t care for pork chops enjoyed this. We had enough ingredients left over to make the topping again and baked on haddock. What it does for bland fish is awesome. Our new favorite topping! Thanks
Margaret Snyder says
These were wonderful!! It took a bit longer with the thick chops I bought, but worth the wait. I bought extra so I could take them for lunch, but my kids and their friends got into the leftovers, and now they’re gone. I’m so sad. I had trouble keeping all the topping from sliding off the chops when I put them back in the oven. I scooped it back on, so the presentation wasn’t as pretty. Will definitely make again. I would like to know about the stuffed tenderloin though… I believe that it would be more work, but maybe a nicer presentation for company.
cassandra says
I made these tonight and they where so yummy, I will definitely make these again.
Tiffany says
My family LOVES these! I’m so glad I found this recipe!
Tina says
OMG! I made these tonight! Entire family devoured them! They were done to perfection, if I do say so myself! Moist and tender and the sauce was amazing! I sautéed them as the alternative
suggestion (it’s 30° here!) and they were melt in your mouth great!
Christine Boniberger says
How long would you bake in oven and at what temperatures?
gena says
Oh.My.Gosh. This is the tastiest meal I have put in my mouth for the last two months. Absolutely delicious. Thank you Melissa! sooooooooooo good!!
Erica says
Making these as part of our meal prep for the week. We are using Applewood smoked bacon as part of the topping since Apple and pork go so well together. sadly it is not nitrate free but nonetheless we Fried up the bacon in our cast-iron skillet then used the leftover bacon grease to sauté the porkchops then put the whole thing in the oven with the toppings to melt the cheese and brown it. Very excited!
Mellissa Sevigny says
Hope everyone enjoys it!!!
Mary says
Awesome recipe I added more jalapeños it was so yummy thanks for the post.
Resa says
Hi Mellissa, just wanted you to know that I made these last night and they were superb! So rich and flavorful. I left the jalepenos off my roommate’s chop because she doesn’t like spicy, but I loved them! I’m still getting used to cooking meat because I was a vegetarian for a long time, so I had to put these back in the oven to cook longer — they were thick chops.
But so worth the wait! Thanks for another stellar recipe!
Mellissa Sevigny says
Thanks so much Resa – thrilled that you guys liked them!!!
Rachael says
These were so delicious! I didn’t feel like firing up the grill so I pan fried the pork chops for a bit then baked them in the oven like suggested. I will definitely be making these again. And again. And again.
Mellissa Sevigny says
Glad you enjoyed them Rachael and thanks for confirming that it works great in the pan/oven as another option to the grill!
Dee says
DELICIOUS! The recipe came via email this morning and I made it for supper tonight!! I used chicken breasts and for color I seeded and deveined red and green jalapenos from our garden. I also used turkey bacon. My husband said it best “this recipe is a keeper”! Thank you!
Becky Riddle says
Sounds great. Gonna try this this weekend. Any gluten in this recipe? Have tried a couple of your recipes so far and love what you’re doing here for us low carbers and gluten intolerant folks!
Becky says
Made this tonight and it’s wonderful. Hubby loved it too!
Jan says
The pasture-bred pork people are going to be at the farmer’s market on Saturday, and I’m going to get some of their fabulous pork chops. This is right up my alley for gilding the chop :) Thanks!
Mellissa Sevigny says
I’m excited to hear what you thought Jan, seriously it’s soooo good! Be sure to report back! :)
Jan says
I ended up with pork chops from the grocery store since the pork farmers didn’t show up, but it made little difference, I think. The chops were great! I’ve still got two chops in the freezer, and they will be getting this topping, too. Thanks!