If you’re tired of boring pork chops then you’ll love today’s recipe for Mozzarella and Bacon Stuffed Pork Chops with Charred Pineapple Salsa featuring Smithfield’s new Roasted Garlic and Herb Pork Chops!
Part of Grillocracy’s ongoing partnership with the fine folks at Smithfield*, this recipe takes an already amazing product, roasted garlic and herb marinated boneless center cut pork chops and amps them up with a little Smithfield bacon, some mozzarella, and a fresh fruit salsa!
In addition to enjoying this great recipe below, be sure to check out the “Smithfield Real Flavor, Real Fast” contest for your chance to win some great prizes. Between now and November, Smithfield will offer consumers three chances to win amazing prizes including a trip to wine country by simply submitting their tips and tricks for getting dinner ready in 30 minutes or less using Smithfield® Marinated Fresh Pork. Consumers also have the chance to win a $25 Visa gift card by voting for their favorite tips. To enter the contest and/or to place your vote, please visit http://www.smithfieldrealflavorrealfast.com/.
Also be sure to check out the video recipe for Smithfield’s Grilled Pork and Potato Planks by clicking here and a great interview with Smithfield Pitmaster Sterling Ball here!
BACON AND MOZZARELLA STUFFED SMITHFIELD FRESH PORK MARINATED PORK CHOP WITH CHARRED PINEAPPLE SALSA
YIELD: 4 pork chops
PREP TIME: 20 minutes
COOK TIME: 15 minutes
Ingredients
5 fresh pineapple slices, ½-inch thick
½ cup finely diced red bell pepper
¼ cup finely diced sweet onion
1 jalapeno, ribs and seeds removed then mince
Juice of 1 lemon
Kosher salt to taste
4 strips Smithfield Thick Cut Bacon, fully cooked
1 cup shredded mozzarella
4 Smithfield Marinated Fresh Pork Roasted Garlic and Herb Pork Chops
Instructions
Prepare the grill for direct cooking, adjusting the vents to bring the temperature to approximately 400 degrees.
Once the grill comes to temperature, grill the fresh pineapple slices until lightly charred on both sides. Remove the pineapple slices from the grill and finely dice.
In a medium bowl, combine the charred pineapple, red bell pepper, onion, jalapeno, and lemon juice. Stir well to combine then season to taste with Kosher salt. Set the charred pineapple salsa aside while you prepare the pork chops so that the flavors can meld together.
Roughly chop the bacon then combine it with the shredded mozzarella in a small bowl. Blend well.
Using a sharp paring knife, cut a horizontal pocket in the center of each pork chop. Stuff each pocket with as much of the bacon-mozzarella mixture as they will hold.
Grill each bacon-mozzarella stuffed pork chop for 6-8 minutes per side until cooked through. Remove the stuffed pork chops from the grill and serve immediately with the charred pineapple salsa.
* Disclosure: This post is sponsored by Smithfield as part of their 2017 Marinated Bloggers Network but the recipe, opinions, and love of pork are all mine.