JALAPENO POPPER STUFFED PORK CHOPS

JALAPENO POPPER STUFFED PORK CHOPS 4 Smithfield Hickory Smoked Brown Sugar Boneless Center Cut Pork Chops 4 ounces cream cheese softened 1/4 cup grated cheddar 1/4 cup minced jalapeno 1 clove garlic minced 1/4 teaspoon salt Heat grill to a medium heat. Oil the grates. Add the cream cheese, cheddar, jalapeno, garlic, and salt to a mixing bowl and stir well to combine. Use a sharp knife to cut a deep pocket into the side of each pork chop. Spoon the filling evenly into each pork chop. Use toothpicks to secure the cut side of the pork chop. Grill for 5-7 minutes per side or until the pork chops reach an internal temperature of 145 degrees. Rest for 3 minutes before serving. TIPS & NOTES: Removing the seeds and membranes from the jalapeno will remove much of the heat. Remove them for a more mild filling or leave them in for a spicier filling.