Grilled Pork Chop

Grilled Pork Chop with Triple Crème Baked Potato


  • 4 Idaho/Russet potatoes
  • Cooking oil (olive, canola, macadamia, etc.)
  • 1/2 cup sour cream
  • 3/4 cup half and half
  • 2 tablespoons butter, softened
  • 6 strips bacon, cooked, crumbled
  • 1/4 cup scallions, chopped
  • 1 cup green peas
  • 1 tablespoon lemon zest
  • Salt and pepper to taste
  • Triple Crème Cheese
  • 4 pork chops, cut 1 1/4-inch thick
  • Canola oil
  • Salt and pepper to taste


For the potatoes:  (For a faster recipe, cook the potatoes in the microwave—10 minutes for 2 potatoes, 15 minutes for 4 potatoes—then finish in the oven to crisp the skins.)

  • Preheat oven to 400°.
  • After cleaning, pierce each potato with a fork several times, and then rub with oil.
  • lace on a baking sheet and cook for 1 hour and 15 minutes, or until soft when poked with a knife.

For the filling:

  • While potatoes are baking, cook and chop the bacon.
  • When the potatoes are done, cut the top 1/3rd off each potato lengthwise, and scoop out the insides, creating a “canoe”—place the insides in a bowl, and be sure to leave roughly a ¼ inch of potato attached to the skins.
  • Mix sour cream, half and half, and butter in with the potato insides and mash with a fork or potato masher. Fold in the remaining ingredients (including bacon bits). Then stuff the potato canoes with the filling and return to oven, this time at 350° for 15-20 minutes.
  • Top the freshly baked potatoes with long, thick slices of triple crème cheese and allow to melt in the oven for a minute or two.

For the pork chops:

  • Heat a large skillet over a medium-high heat and add enough canola oil to coat.
  • Season the pork chops on all sides and place in the hot oil for 9-12 minutes per side, until evenly browned and—if you have a meat thermometer, check for an internal temperature of 140°. Remove from pan and allow to rest 10 minutes before serving.

Nutritional Information:

  • 4 servings, analysis for baked potato only (1 tbsp oil, 4 oz cheese), does not include salt and pepper to taste
  • Calories 690
  • Total Fat 39 g
  • Saturated Fat 13 g
  • Cholesterol 58 mg
  • Sodium 377 mg
  • Total Carbohydrate 68 g
  • Dietary Fiber 11 g
  • Sugars 8 g
  • Protein 17 g