Savory Havarti-Stuffed Pork Chops

Active TIme: 30 Minutes
Servings: 4


  • 6 bacon strips, chopped

  • 1 bag (5 ounces) fresh baby spinach (about 5 cups)

  • Salt and pepper

  • 6 ounces Buholzer Brothers® Havarti cheese, shredded (1 1/2 cups)

  • 4 bone-in thick-cut pork chops (6 to 8 ounces each)

  • 1/2 cup pesto


  1. Fry bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon drippings.

  2. Sauté spinach in bacon drippings in the same skillet over medium heat for 2-3 minutes or until wilted. Lightly season with salt and pepper. Remove from the heat. Cool completely. Stir in havarti and bacon.

  3. Grease grill grate. Heat grill to medium-high.

  4. Cut a pocket in each pork chop with a sharp knife horizontally to within a 1/4 inch of the bone. Season with salt and pepper. Stuff each pork chop with spinach mixture; secure with toothpicks.

  5. Grill pork chops, covered, over medium-high heat for 8 minutes. Brush pork chops with pesto. Flip pork chops, brushing with pesto on both sides. Grill, covered, for 7-8 minutes longer or until a thermometer inserted in meat reads 145°F.

  6. Transfer pork chops to a serving platter; tent with aluminum foil. Let rest for 5 minutes. Remove toothpicks before serving.

© Dairy Farmers of Wisconsin

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