- 4 Boneless pork chops
- 12 Strips of bacon (or more to wrap the chops)
- 1 C. Spinach, torn roughly
- Salt and pepper
- Olive oil
- 4 oz. Cream cheese, room temperature
- Raspberry Chipotle sauce (recipe follows, or buy pre-made stuff)
Raspberry Chipotle Sauce:
- 1 Tbsp. Olive oil
- 1/2 onion, finely diced
- 1 Jalapeno, seeded and minced
- 2 Cloves garlic, minced
- 2 Tbsp. Adobo sauce
- 1 15oz jar Raspberry jam
- 1/4 C. Apple cider vinegar
- 1/4 tsp. salt
Make the Raspberry Chipotle sauce. Heat olive oil over medium high heat, add onion and cook about 5 minutes, until tender. Add jalapenos and cook until tender, about 5 minutes. Add the garlic, and cook another minute or so, do not burn it! Stir in the rest of the ingredients and bring to a simmer, cooking about 10 minutes.
Start by creating pockets in the chops, if you need a video check this out.
Start by mixing cream cheese, spinach, and about 1/4 C. Raspberry Chipotle sauce in a bowl until combined. Season with salt and pepper, mix, and then stuff chops evenly with mixture.
Lightly coat chops with olive oil, sprinkle with salt and pepper, and wrap in bacon.
Preheat grill to medium high heat and lightly coat with cooking spray (or olive oil). Grill chops until done, about 5-6 minutes per side. During grilling, brush with raspberry chipotle sauce.
Remove to plate and serve warm with remaining sauce.
I served this with my Roasted Chickpea and Green Bean salad and roasted potatoes, so good!