This combination of ingredients came to me while I was standing at my fridge with the door open staring at the over abundance of Boursin cheese and the plastic container full of canned peaches that needed to be gone from my life. And bacon who is always looking out at me from my fridge with those sad use me and abuse me eyes. Oh bacon you are a naughty, naughty boy!
This turned out fabulous! If I do say so myself. It is so easy….great to do ahead of time if you are entertaining….and since we are all gearing up for the Holiday season, this is one meal you could do most of the prep the day before. Not that there is even that much prep.
You will need:
printable recipe
1 thick cut boneless pork chop per person
1 can of sliced peaches in 100% juice
1 box of Boursin garlic and herb cheese (this will make 6-8 pork chops)
2 pieces of bacon per pork chop
Drain peaches.
Take that nice thick porkity choppy and create a deep pocket in it. You will need a sharp knife, start near the edge and cut on an angle, being careful not to cut all the way through the chop, use your thumb as a guide.
Take your disc of Boursin “heavenly” Cheese. If I may take a moment to confess regarding this cheese….. I can personally polish off a whole box of Boursin with crackers, and well sometimes I don’t even use crackers , licking it off a butter knife works well too. Another one of my “when Kenny is working late” bad habits. I really need my husband to keep me in line with my snacks.
OK reeeeel me back in to the recipe….take your disc of cheese and cut it like a pie in 6 or 8 sections approximately 1 tablespoon of cheese per pork chop. Tuck the cheese into the pocket you just made in the pork chop. Like so….
Now take one of the slices of peach and tuck it in on top of the cheese, fold the flap down over the peach slice, so you are unable to see the hidden treasures. Sorry to say I blanked out on the bacon wrapping process, when it came to taking pictures. It was easy and I am sure you can do it.
Lay your stuffed pork chop on top of two pieces of bacon, then wrap them around the chop so that the slit is completely covered, holding the package firmly together. I used one tooth pick to secure the bacon in place.
Now at this point you could set these in a dish and put them in your fridge to cook the next day.
Preheat oven to 375 degrees
When ready to cook, you will need a frying pan. I used a small non sick pan and did the chops one at a time. Have a baking sheet ready to place the pork chops on. If you have a larger non stick frying pan, then feel free to do up to 4 at a time. Get your pan hot, cook the pork chops for two minutes on each side. You just want to brown the chop and get the bacon slightly crispy.
I am batting a 1000 in the picture category today. This looks burned but it was really fine….after you burn, oops I mean brown your chops on both sides. Place them on the baking sheet.
When they are all browned place the baking sheet in a preheated 375 degree oven for 25-30 minutes. When finished take the pork chops out and let them rest for 5-10 minutes before serving.
Resting pork chops.
I served this with wild rice and my Buttered Spiced Carrots. But I think these Boursin and Bacon Pork Chops would also be fantastic with roasted vegi’s, a salad, and rolls. EASY elegant meal for the holidays. Then serve Apple Crisp for dessert. There you go! Easy Peasy. What did you say, you never have people over…..well do I have something for you……
Boursin & Peach Stuffed Pork Chops wrapped in bacon
Sheila
This dish looks fancy however it is quite easy and very delicious. It can be prepared ahead of time and finished off in the oven or on a grill.
4poundsthick cut pork chopspork chops approximately 1 lb each
4tbspgarlic and herb Boursin Cheese spread
1whole peachpeeled, pitted, and cut into thick slices
8 pieces bacon
Instructions
Preheat oven to 375°, line baking sheet with parchment paper.
Using a sharp paring knife cut a pocket in the side of the pork chop. Use your finger to open up the slit in the side.
Pack 1 tablespoon of Boursin Cheese into the pocket in the pork chop.
Take slice of peach and place it in the pocket sealing of the cheese inside the pork chop.
Now take 2 strips of bacon per pork chop and wrap the pork chop tightly with bacon so you are not able to see the slit or stuffing on the side of the chop. You can use a tooth pick to secure the bacon if needed.
In a frying pan, over medium heat. Start the chops browning them for 3 minutes on each side and then removing them to prepared baking sheet to finish baking in the oven.
Place stuffed pork chops in preheated oven and bake for 15 minutes or until internal temperature when checked with a meat thermometer is 150-155°
Notes
Canned Peaches can be substituted for fresh peach. Use peaches packed in natural juices.
Looks delicious, came across your site while looking for boursin stuffed pork chops..
I decided to do mine with the apple/cranberry/cinnamon boursin, added bread crumbs + mozzarella to the stuffing, and crusted the outside with parmesan.
Served with roasted potatoes & a white wine/marischino cherry reduction.
Great recipe.:-) My family loves porkchops and bacon, and combining them in one recipe would really delight them. Now, I have this special dish to add to my list of dishes to serve during christmas family gathering. Thanks for this recipe and the pictures.:-)
Preheat oven to 375 degrees
I am batting a 1000 in the picture category today. This looks burned but it was really fine….after you burn, oops I mean brown your chops on both sides. Place them on the baking sheet.
Looks delicious, came across your site while looking for boursin stuffed pork chops..
I decided to do mine with the apple/cranberry/cinnamon boursin, added bread crumbs + mozzarella to the stuffing, and crusted the outside with parmesan.
Served with roasted potatoes & a white wine/marischino cherry reduction.
Great recipe.:-) My family loves porkchops and bacon, and combining them in one recipe would really delight them. Now, I have this special dish to add to my list of dishes to serve during christmas family gathering. Thanks for this recipe and the pictures.:-)