Reviewed: Jul. 23, 2007

I recently bought a jar of blueberry jalapeno preserves & chose this recipe to use it on so of course I switched things up a bit. I used 1 & 1/2" chops, I sliced my gouda into very thin slices & then stuffed each chop w/ one tiny slice of cheese ( I only used a total of two oz on 4 chops), about a tbp of real bacon bits (they're leaner & easier than frying it up) & sprinkled each chop w/ fresh ground pepper. I made a sauce out of the blueberry jalapeno preserves by adding a tbp of white wine vinegar & some garlic powder & nuking it for 30 seconds to liquefy it some. We all thought the sauce made the recipe! Without it, the chops were semi-bland. We served this w/ grilled zuchinni & asparagus, sauteed squash, Rainbow Melon Julep (from allrecipes) & Blueberry Jalapeno Mojitos...wonderful patio dinner....thanks!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jul. 19, 2007

This was good however I didn't think the flavor of the cheese stood out that much against the pork chop. I couldn't help but think it might be better with a boneless chicken breast? I chose to grill my chops a few minutes on each side then transfer to a 425 oven to finish the cooking process. You really can't take any chances with pork not being fully cooked. My kids don't think it's pork chops without mushroom gravy and since I didn't have any drippings to cook the gravy in I just used a can of cream of mushroom soup, about 3/4 cup beef broth, added milk till it was a good consistency, a bit of dry sherry and some fresh ground pepper. Everyone loved it but I'm not sure the stuffing was worth the effort. I will try with chicken. Thanks!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jul. 15, 2007

This was really good. They did seem a little undercooked, but we had huge pork chops... but I would try to cook them longer next time. The gouda-bacon-parsley combo though was fantastic... my husband thought it was restaurant-quality.

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Jul. 9, 2007

This has great flavor and pretty easy to make. I didn't change anything.

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SUNANGEL719

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Loveland, Colorado, USA

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Reviewed: 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!

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4everLuuvd

Cooking Level: Intermediate

Home Town: Twentynine Palms, California, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jun. 25, 2007

Hubby thought it tasted like a ham and cheese. He liked it.

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unix_girl

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Wheat Ridge, Colorado, USA

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Reviewed: Apr. 27, 2007

very very good! I even tried this with chicken and that was wonderfull to. I used a smoked gouda with a basil flavor added to it and extra bacon. YUM!

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tracelightly

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Reviewed: Apr. 11, 2007

I followed other reviewers and flattened the chops somewhat before wrapping them around the stuffing. Husband loved these, but they were a bit too dry for me; will work on making them more moist or adding a sauce (or perhaps a saucy side?). Thanks for the recipe!

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MsMellie

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2007

The flavor was incredible! This was the first stuffed pork chop recipe, and maybe my last! I followed the recipe exactly and grilled them on my charcoal grill. I used the technique for cutting a pocket in the pork chops I found in an old Cook's Illustarted magazine and it kept most of the filling in and only required 1 toothpick per pork chop. Can't wait to make it again!!!

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Joey S.

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Reviewed: Mar. 9, 2007

As a "new" cook, I love to experiment and this was my first time cooking pork chops. I made it for my parents and we all absolutely loved it! I substituted cilantro for the parsley, and it felt so gourmet. Served with salad and rosemary redskin potatoes. Will definitely make this again, maybe next time for my in-laws!

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Amanda M.

Cooking Level: Intermediate

Home Town: Sylvania, Ohio, USA

Living In: Royal Oak, Michigan, USA

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Reviewed: Mar. 5, 2007

This was an awesome recipe. My husband is picky and he loved it. I used basil instead of parsley and it was delish!!

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WEEKEND CHEF

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Reviewed: Feb. 25, 2007

Simply great recipe. I've made it a handful of times for various guests and it's always a hit.

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cmbehan

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Reviewed: Feb. 19, 2007

Husband said it was ok but not something he'd want again. Sorry!

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jan. 20, 2007

This was one of my favorites, simple but impressive. I did make it in the oven to save a few calories I did not fry it first. It took about 2o minutes.

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knicolelynch

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Reviewed: Jan. 18, 2007

I was on a fasting diet, so I needed something with not much effort to make for my husband. This was sooo easy and quick, the grilling time was perfect, and my husband thought they were some of the best pork chops he's ever had. I didn't change a thing. I'll definitely make these again when I can eat them.

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Leslie

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Reviewed: Jan. 10, 2007

These were good. My husband loved these alot. I don't have an outdoor grill just a George Foreman. So I sauteed them in a fry pan. They took a loooong time to cook, over 10 mins per side. we took them off when we got sick of waiting for them to cook & they were still a little pink. I think an easier way to do this is to bake regular pork chops in the oven & when they are almost done add the cheese mixture on top & cook them until it melts. Thanks Darla.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 6, 2007

I was actually disappointed in this because it didn't have as rich a taste as I'd like. I guess I don't like gouda as much as I'd thought.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Jan. 3, 2007

Great combo of flavors. I will admit that I used turkey bacon, because it is what I had.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 2, 2007

Great combo of flavors. My chops were too thin, so I pounded them out and rolled the mixture - then breaded with egg and bread crumbs. Same concept, just assembled differently! I like the thyme addition as well.

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NURSEARS

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Reviewed: Oct. 29, 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.

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Elly

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Pork Chops Stuffed with Smoked Gouda and Bacon

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