Nutritional Value Per Cup : 474 calories

31g fat, 2g net carbs, 45g protein

Servings: 2 Cups
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
For the pork chops:
  1. 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.
  2. Preheat the grill while the pork chops marinate for a few minutes.
  3. 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:
  1. 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.
  2. Divide the mixture between the 6 pork chops and pile it on top.
  3. Top with additional shredded cheddar and about 1 Tbsp of bacon and sliced jalapenos per chop.
  4. 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.
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