BBQ Stuffed Pork Chops Recipe: Smoky Cheese Center With Juicy Bite

I’ve perfected the art of BBQ stuffed pork chops, combining tender filling with crispy bacon for a show-stopping main course. My technique ensures tender pork chops with a crispy exterior, making it perfect for any backyard gathering.

The secret lies in careful preparation: we create a deep pocket in thick-cut pork chops, fill them with a savory mixture, and wrap with crispy bacon. This recipe delivers restaurant-quality results with precise temperature control and timing.

Ingredients for Bbq Stuffed Pork Chops

Quality ingredients make all the difference in this show-stopping BBQ dish.

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The pork chops matter here. Look for thick-cut, bone-in chops at your local butcher or high-end grocery stores. Costco often has great deals on quality pork. The bacon is equally important—applewood-smoked adds that perfect smoky flavor. Don’t skimp on quality here.

No applewood-smoked bacon? Regular thick-cut bacon works too, but consider trying Trader Joe’s for a budget-friendly alternative. For the cheese, sharp cheddar gives the best flavor, but feel free to experiment with different cheeses. If you prefer a lighter filling, you can reduce the cream cheese to 4 oz. The smoked paprika is worth the investment for that authentic BBQ taste.

These stuffed pork chops reheat beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F until warmed through, about 15-20 minutes. You can also freeze them for up to 2 months—just thaw overnight in the fridge before reheating.

Step-by-Step Instructions for BBQ Stuffed Pork Chops

Here’s the method for creating perfectly stuffed pork chops with a crispy bacon exterior.

Step 1: Prepare the Cream Cheese Filling

In a medium bowl, combine the 8 oz Cream Cheese (softened to room temperature), 1 cup Sharp Cheddar Cheese, 4 cloves Garlic Cloves (minced), and 0.25 cup Fresh Chives (chopped). Mix until smooth and well combined. The mixture should be creamy and slightly firm to the touch.

Taste and adjust seasoning as needed. I like to add a pinch of Kosher Salt and a grind of Black Pepper to enhance the flavors. Set the filling aside until ready to stuff the pork chops.

Step 2: Create a Pocket in the Pork Chops

Take the 4 whole Thick-Cut Pork Chops and, using a sharp boning knife, carefully cut a horizontal pocket in each chop. Start about 1 inch from one edge and cut towards the other edge, being careful not to cut all the way through. You want to create a generous pocket that can hold the filling.

Season the inside of the pocket with a pinch of Kosher Salt and Black Pepper. Then, using a spoon or piping bag, fill each pocket with the prepared cream cheese mixture, dividing it evenly among the four chops.

Step 3: Wrap with Bacon and Sear

Wrap each stuffed pork chop with 2 slices Applewood-Smoked Bacon, securing with toothpicks if needed. The bacon should be snug but not overlapping. Heat 2 tbsp Olive Oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the bacon-wrapped pork chops.

Sear the pork chops for 2-3 minutes per side until the bacon is golden brown and crispy. Remove from heat and transfer to a baking sheet. The pork chops should be nicely browned on the outside but not yet cooked through.

Step 4: Finish with BBQ Sauce and Bake

Brush the tops of the pork chops with 0.5 cup BBQ Sauce, making sure they’re evenly coated. Sprinkle a pinch of Smoked Paprika over the top for added smoky flavor. Transfer the baking sheet to a preheated oven at 375°F.

Bake for 25-30 minutes or until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part of the chop (avoiding the filling). The bacon should be crispy and the filling should be heated through.

Step 5: Rest and Serve

Remove the pork chops from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute and the meat to stay tender. Remove the toothpicks and serve hot, garnished with additional Fresh Chives if desired.

The result should be tender, juicy pork chops with a crispy bacon exterior and a creamy, cheesy filling. Each bite should be full of flavor, with the BBQ sauce adding a sweet and tangy note to the dish.

Storing and Reheating bbq stuffed pork chops

Refrigerator Storage

Store leftover BBQ stuffed pork chops in an airtight container within 2 hours of cooking. They’ll keep in the refrigerator for up to 3 days. I like to use glass containers with tight-fitting lids to maintain freshness.

Freezer Storage

For longer storage, wrap each pork chop individually in plastic wrap or aluminum foil, then place in a freezer-safe bag or container. They’ll keep for up to 2 months in the freezer. When you’re ready to eat them, thaw overnight in the refrigerator before reheating. ❄️

Reheating Instructions

The best way to reheat is in the oven: preheat to 350°F, place pork chops on a baking sheet, and heat for 15-20 minutes until warmed through. You can also reheat in a skillet over medium-low heat with a bit of oil or broth to prevent drying out. Microwave reheating works too, but be careful not to overheat.

Maintaining Quality

To keep the bacon crispy during reheating, avoid covering the pork chops. If you’re reheating from frozen, add an extra 5-7 minutes to the oven time. Let the pork chops rest for a few minutes after reheating to allow the juices to redistribute. This helps maintain the tender texture and flavorful filling.

Tips for Best Results

When reheating, check the internal temperature reaches 165°F to ensure food safety. If the pork chops were frozen, make sure they’re completely thawed before reheating. You can also reheat the pork chops on a grill at medium heat for a nice charred exterior. 🔥