READY IN 35 mins

Pork Chops Stuffed with Smoked Gouda and Bacon

Read Reviews (438)

"Easy and elegant enough for the in-laws. Be sure, when filling the chops, not to stuff it too full, or the meat will be done cooking before the cheese has had a chance to melt." — DARLA

Directions

Preheat an outdoor grill for medium heat.
In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 18, 2006

I modified this recipe to be made with pork tenderloin, instead of pork chops, and it was SO good. I butterflied and then pounded the tenderloin until it was a rectangle. Then, sprinkled salt, pepper, and a little sage on the inside in addition to the other fillings. Rolled it up and secured with kitchen twine. Rubbed the outside with olive oil, salt and pepper, and roasted at 400* for about 20 minutes. Delicious.

—Elly

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Most Helpful Critical Review

Jan 24, 2011

I thought the flavors if this dish were too simple and I did not like the cheese stuffed into the pork chop. It wasn't bad, but it definitely left me wanting something more.

—Windy

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588 Ratings

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May 15, 2008

Ok, so i use this website almost everyday, but i've never felt compelled to write a review...that is until i made this recipe!!! Sooooo fantastic! Now i tweaked it a bit. i used thick boneless centercuts instead of chops. Gruyere instead of gouda and added diced, skinless apple to the mix. i seasoned the chops with a little salt, pepper, and spicy mustard. Heated up an indoor grill and seared them for 7 minutes each side, then broiled them for 3 minutes after topping them with the remaining filling. My boyfriend went crazy over them!!!

—Nikki

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Jan 01, 2005

I made this in a saute pan instead of on the grill. I used boneless chops as well. 5 minutes per side would have been great. I found that with the cheese and bacon no additional salt was required. Only 1 ounce of cheese was needed. This is delishious. I made a quick pan sauce by deglazing with a bit of left-over champagne, cream and a touch of butter. Yummy.

—LIVING4HIM

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Jun 29, 2007

I'd give TEN STARS if I could! My husband likes smoked Gouda, we tried this as per the directions. SO EASY to make, SO SIMPLE and yet it TASTE GOURMET!!! Can PLEASE AND IMPRESS anyone you cook it for. Easy to grill! I bet you could switch whichever cheese you prefer and it would still be great! Why did I have to dig for this recipe, this should be the very first one that comes up when you ask for PORK CHOP RECIPES!! YEAH, THIS IS THE BEST!

—4everLuuvd

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Apr 09, 2008

This was SUCH a hit! We are a part of a monthly dinner club with three other couples and we were responsible for the main dish this last month. I made these and thought my husband was going to drool all over his plate! It was too cold to grill so I made some modifications...I used very thick/large boneless pork loins and I pan seared them about 3-4 min per side and then baked them at 350 for about 20/25 minutes. They were great! However, I could have used some sort of gravy over the top or maybe some melted cheese - my husband liked them the way they were.

—Mindi

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Oct 15, 2008

I added about a quarter of a chopped apple to the rest of the ingredients, and really jammed the filling into two very large boneless chops. ( 2 1/2 ") I secured the chops with a metal pick. I dusted with flour and browned them in the bacon grease, about 3 minutes each side. Then I put them in the oven , seam side UP and baked about 20 minutes at 350. I watched them closely. My chops were very cold when I put them in the oven. One chop was enough for the two of us. The second time I made them, I browned them in a little Olive Oil and then grilled them. I didn't add apple. I think I liked them grilled a little better, but both times 5 stars. Both times, very, very good. It is an easy recipe. I used good quality smoked Gouda. Don't substitute the cheese, that is what makes them so good. You can make them ahead of time, refrigerate and bake later. A great company dish.

—NORMA47

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Jul 22, 2005

FANTASTIC! I didn't use chops as big as asked for but bought the thick cut chops from the store and had the butchermake the pocket for me. I cooked my bacon crisp and did 6 slices instead of 4. I used a bit more cheese to but other then that did everything as stated. My butcher suggested i use cooking twine and lace it over the tooth picks that i used to seal the slit, i did and it worked out great. I didn't loose any of the goodies from inside the stuffed pocket. Thanks for a great recipe!!

—BUISSE

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Nutrition

Calories
398 kcal
20%

Carbohydrates
1.5 g
< 1%

Cholesterol
121 mg
40%

Fat
26.1 g
40%

Fiber
0.3 g
1%

Protein
37.2 g
74%

Sodium
1012 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Chops Stuffed with Smoked Gouda and Bacon

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 398
Calories from Fat: 235

% Daily Value *
Total Fat 26.1g 40 %
Saturated Fat 10.8g 54 %
Cholesterol 121mg 40 %
Sodium 1012mg 40 %
Potassium 508mg 14 %
Total Carbohydrates 1.5g < 1 %
Dietary Fiber 0.3g 1 %
Protein 37.2g 74 %
Sugars 0.7g
Vitamin A 16 %
Vitamin C 18 %
Calcium 28 %
Iron 18 %
Thiamin 97 %
Niacin 103 %
Vitamin B6 36 %
Magnesium 16 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.