Reviewed: Aug. 11, 2009

This recipe was okay. I accidently used Havarti instead of gouda. This may have been the problem. Overall, the recipe was good but I still feel like it lacked a certain something.

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KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 2, 2009

Used butterfly'd boneless chops, left out the s&p in the filling. Sprinkled my pork dry rub on the outside about an hour before grilling. The smoked gouda sets it off something great. The filling was just delicious! I will definitely make this again.

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Chuck

Cooking Level: Intermediate

Home Town: North Saint Paul, Minnesota, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jul. 29, 2009

These were very good! My pork chops were super thick so we had to be sure the inside was fully cooked, but the filling was delicious and the chops were pretty tender. For the little prep time and great taste, this is definetly a 5 star recipe :) Thanks!

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Cook4U

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

Pretty good! It was a big hit with my boyfriend's family. I changed the serving calculator to 8; I had four really thick, large boneless chops. I cut each one in half and they were the perfect size for a serving once stuffed with the filling. The filling! Everyone kept eating it out of the bowl before I could finish stuffing the chops! I did have some left over also, the plan is to make scrambled eggs for breakfast tomorrow and use up the extra stuffing on them. Mmm, can't wait!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 19, 2009

I cooked these in a skillet. I didn't have gouda cheese but i used colby jack. Still fantastic. Make sure your chops are thick enough though because I had troubled making pockets all the way through, they were a little thinner. Used a few more toothpicks per chop, but they were amazing! Thanks for the recipe. Will be making again very soon. Gourmet Style!!! Yummy!

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jul. 18, 2009

I changed it up just a little bit by pounding out boneless pork and wrapping the Gouda and bacon inside of the pork. Mine were more like roll ups. However this recipe is very delicious and we WILL be having it again! Thank you!

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Azzrian

Cooking Level: Expert

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Reviewed: Jul. 10, 2009

It was very good and surprisingly quite simple. The only problem was finding the smoked Gouda cheese since I live out in the middle of nowhere :D

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cameron5692

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

DH and I really enjoyed this recipe. Living in Iowa, we've had pork chops many different ways, but this is one of my favorites now. It was very easy to put together and after 7 minutes per side, they were done perfectly. DH is looking forward to taking them with him on his fishing trips to impress the others. :) Thanks for posting! Will definitely be keeping this one.

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rbrynsaas

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Reviewed: Jun. 16, 2009

This was pretty good. I marinated the pork chop with a mixture of soy sauce, balsamic vinegar and mustard powder overnight, then eliminated the salt in the stuffing. Served with Peppered Bacon and Tomato Linguine from this site.

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Kiren K

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

This was so good!! My picky nine year old even ate it. So yummy, couldn't get enough.Hubby was lickin the bones afterward!! I didn't change a thing on this . Thank you for the fabulous recipe! :)

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ktait

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Reviewed: Jun. 10, 2009

This was great! So much flavor! I used pancheta instead of bacon and it worked really, well!

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ACOMB08

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 9, 2009

I really enjoyed this recipe. Different from the everyday norm. It was very flavorful and moist (11-12 min total). I did add diced gala apples to the cheese mixture. I do believe it will make a monthly rotation at my home. Thanks for the great recipe!

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SHERRI0121

Cooking Level: Intermediate

Home Town: Wooster, Ohio, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Jun. 6, 2009

Used pork tenderloin because I prefer the cut. Husband made it for my birthday and it was simply AMAZING. Truly, give this a try. Every taste was so flavorful. Definately grill it. SO SO yummy!!! This is going in the SAVE box!!! (I made sandwiches the next day with the leftovers ~~what we didnt devour~~.)

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Alicia RB

Cooking Level: Expert

Home Town: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: Jun. 4, 2009

I made this last night and we loved the flavors together. I used the pork loin chops, which were harder to stuff and a little tougher than if I had used the bone in chops as directed. Will make this again and also try with apples as suggested by other reviewers.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Jun. 2, 2009

I've made these fabulous chops twice and want to thank Darla for coming up with such a great recipe. Both times, my dinner guests raved them and demanded to have the recipe, which I shared, of course. I followed the recipe as written and didn't change a thing.

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Nini

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Reviewed: Jun. 1, 2009

This was delicious. Made a few changes...real bacon, boneless chop, etc. We enjoyed it, but think I will keep tweaking to get exactly what I'm looking for. Thanks for sharing.

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tiffscookin

Cooking Level: Intermediate

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Reviewed: May 28, 2009

Excellent recipe. I used real bacon bits to save on time and seasoned the chops with Adobo before placing on the grill. I might add diced apples next time to see how that tastes as others have suggested.

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LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

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Reviewed: May 26, 2009

I followed Elly's idea and also used the pork tenderloin as I hate thick pork chops for some reason. Took and flattened it out, added the seasonings and goodies, then used twine to tie together. The time to roast took WAY longer for me, little over an hour at 400. While it was very good, I think I should have made a cream sauce to pour over as it was a tad dry....probably to my error in the roasting (: Thanks Darla for a nice recipe.

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AmyBigSis

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: May 21, 2009

very good - I think I cooked them a little too long on the grill, but my husband loved them.

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Heather

Cooking Level: Intermediate

Home Town: Ankeny, Iowa, USA

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Reviewed: May 16, 2009

Delicious! Love the cheesy bacon flavors! Used boneless pork chops. I didn't use the toothpicks and it was fine. Hubby was just careful when turning them on the grill. I do think some sort of sauce over the top would be good for next time because, while the parts with the stuffing were very good, the bites of meat by itself could have used a little something extra. Good stuff though. We will definitely have these again!

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