Triple Crème Baked Potato with Grilled Pork Chop
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.