Reviewed: 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!!!

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Nikki

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Mount Laurel, New Jersey, USA

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Reviewed: May 4, 2008

This was very simple but very impressive. I served it with the Spinach and Strawberry Salad from this website along with mashed sweet potatoes. The porkchops were huge and not one bite was left!

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dra

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2008

I wanted to make a quick meal for me and my husband and this was not only easy to prep and make but absolutely DELISH!! I would highly recommend it!

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Mrs. Anderson

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Reviewed: Apr. 28, 2008

Phenomenal. I made it with butterflied boneless pork chops and cooked it inside in a frying pan with a lid (as a thunderstorm kept me away from the grill that night). One of my favorite recipes so far on allrecipes.com

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WJARRETTC

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Reviewed: Apr. 27, 2008

This filling recipe was great! I would have given this 5 stars but the pork chops were way to thick. I had to cook them more than two times longer than the stated time for them to get done in the middle. Next time i will either get smaller chops or maybe an inch thick and at the end i would put the filling on top of the chops and put under the broiler til melted. Thanks for the great recipe.

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Leslie S.

Cooking Level: Intermediate

Home Town: Lewiston, Minnesota, USA

Living In: Winona, Minnesota, USA

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Reviewed: Apr. 13, 2008

The best pork chop recipe I've ever eaten! Tastes like something from my favorite gourmet restaurant.

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missy

Cooking Level: Professional

Home Town: Prince George, Virginia, USA

Living In: Farmville, Virginia, USA

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Reviewed: Apr. 9, 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.

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Mindi

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2008

My 100th review and my 3 year anniversary as a member of allrecipes! So my husband and I give this dish a 4.5 star rating, it was very very good. I made it exactly as stated except I used boneless chops, which I am glad I did. I was tempted to pan sear them, but I'm glad I followed the recipe and grilled them because it gave the chops great flavor, and they stayed moist and juicy! I had thick chops, I ended up grilling them about 8 min. per side. I stuffed them to the brim, and 3 toothpicks seemed to hold all the goodies inside. The only changes I would make next time would buy the best quality gouda I can get (I used a pretty cheap kind) and make some kind of sauce to top off the pork after grilling....maybe with melted gouda to keep consistent with the flavors. The gouda and bacon are a perfect blend for this dish, I am impressed. Will definitely make again. Served with Au Gratin potatoes and it was a very satisfying meal!

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MomSavedbyGrace

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Mar. 23, 2008

I wasn't crazy about this recipe. Thought the smoked gouda overpower the pork loin chops. Wouldn't make this again.

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jannie5

Cooking Level: Expert

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Reviewed: Mar. 12, 2008

My fiance made this for supper one night. He followed the recipe exactly as it states (although we had to get creative with how we stuffed the chops and we broiled instead of grilled)and it was WONDERFUL!! These are by far the best pork chops I have ever had. They were so good, we made them again that same week. :-) This will definitely be a recipe we use again and again and again. Thanks!

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stubborn cook

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2008

Outstanding! Crumbled the bacon in my mini-food processor to get it to the right consistancy. Didn't have any fresh parsley, so I just used a tsp. of dried parsley. Came out fantastic on the grill. This one's a keeper!

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WEBGIRL302

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Mar. 2, 2008

Great base recipe that I altered for our taste,used boneless chops pan seared them since don't have a grill right now no added slat like others said with the cheese no added salt was needed I did sprinkle the chops with some pork seasoning I had so that might have had a bit of salt and I also made a cream sauce from the pan drippings, deglaze the pan with some chicken stock and add heavy cream simmer until thickened. YUMMO!!

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Shosh104

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA

Living In: Swansea, Massachusetts, USA

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Reviewed: Mar. 1, 2008

This recipe was terrible. Way too salty and the gouda cheese did not go well at all. We ended up eating pizza instead.

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kimandtroy98

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Reviewed: Feb. 17, 2008

Awesome awesome awesome! Thank you for the great recipe. Aside from using boneless pork chops simply for lack of any decent looking bone-in chops at the store, I did not change a thing. Restaurant quality stuff here. Use the good smoked Gouda - it adds a wonderful cheesy / buttery / smokey quality to this dish. Served it with Garlic mashed potatoes and a veggie. My husband was very impressed.

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tinyscout

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 11, 2008

This recipe was very good! I usually do not enjoy pork chops but the stuffing made it delicious. Instead of grilling I dredged the pork chops in flour and then sauteed them in a little olive oil about 5 minutes on each side. Then I baked them in the oven @ 250 degrees for 15 min or so. (To hold the pork chops together with the stuffing I wrapped them in a slice of bacon). Then I deglazed the sautee pan with a little white wine then added half and half and a touch of butter. I poured the sauce on the pork chops and then served them over warm cous cous. The dish was a little salty, I may use a different cheese next time. Overall I loved it!

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JoJo

Home Town: Sauquoit, New York, USA

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Reviewed: Jan. 31, 2008

Must use bone in pork chops. I added chopped green apple to the mix and I browned the stuffed chops in the bacon grease and then baked them @ 325 until cooked through and then returned them to the skillet to give them a bit of color. This dish is amazing and so simple!

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Connor Ball

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Reviewed: Jan. 10, 2008

Easy and very good.

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NCSODERQUIST

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 6, 2008

Very Very Good! I pan seared, then baked in 425 oven for 20 min, then a few min under the broiler to brown up a bit. Looking forward to grilling them outside in decent weather!

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Beth W

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Reviewed: Jan. 3, 2008

This was very good. I used butterflied boneless pork chops and stuffed the mixture on one side, folded over and secured with 4 toothpicks each. The filling did not leak out at all. I used a smoked cheese and I think that is essential, but doesn't really matter what kind of smoked. Give this recipe a try. You won't be disappointed.

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DAYLILY54

Cooking Level: Expert

Home Town: Santa Fe, Texas, USA

Living In: Niceville, Florida, USA

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Reviewed: Jan. 1, 2008

Beginners this is an excellent recipe to try, not tough at all and delicious. I recommend that you get the chops from a butcher, you don’t need 2 ¼ inch chops, 1 ½ will do fine. Also, ask the butcher to cut the pocket for you, makes life much easier. I made this recipe for 4 on New Year’s Eve and was a big hit, also made Fettuccini Alfredo from this site to go with, excellent compliment. Check out that recipe as well and read my review for a tip with that. If you aren’t sold on the Gouda cheese, try cheddar, which is what I plan to do next time around. Happy New Yr’s ’08, and happy cooking…

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Anthony Wesemann

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Pork Chops Stuffed with Smoked Gouda and Bacon

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