2 servings

  1. Preheat oven to 375℉.
  2. Holding a sharp knife parallel to the cutting board, slice each pork chop lengthwise ¾ of the way through so that they open like a book.
  3. Fill each pork chop with ¼ cup shredded cheese and ¼ cup crumbled Whisps.
  4. Sprinkle pork chops with salt and pepper. Heat a grill pan over medium heat.
  5. Brush with oil. Add pork chops to pan and cook 3 minutes per side or until browned.
  6. Brush both sides of chops with ½ cup barbecue sauce.
  7. Place grill pan in oven and bake 10 minutes or until internal temperature of pork reaches 145℉.
  8. In a large bowl, toss salad greens with lemon juice, oil, and salt and pepper to taste.
  9. To serve, place pork chops on 2 plates and sprinkle with parsley.
  10. Sprinkle remaining crumbled Whisps over top.
  11. Serve with salad greens on the side.


  • 2 thick-cut boneless pork chops
  • ½ cup shredded Cheddar cheese (2oz)
  • 1 package BBQ Cheddar Whisps, crumbled and divided
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon preferred vegetable oil
  • ½ cup prepared chipotle barbecue sauce, warmed
  • 2 cups mixed salad greens
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Chopped parsley
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