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
Scale
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