Reviewer:

Cooking Level: Expert

Reviewed: May 1, 2013

I made this recipe with a couple modifications. I used goat cheese instead of gouda and pesto sauce instead of parsley. I could not find thick pork chops at the store so I bought what they had and pounded it out flat. I spread the mix onto the flattened chop and then rolled it. I don't have a barbecue so I seared it in a frying pan for a couple minutes then put them in the oven for 30 mins. Tasted great !!

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Reviewer:

griffml

Reviewed: Apr. 7, 2013

This was delicious! My grocery store didn't have the thick cut pork chops, so it was a little tricky cutting a pocket into the thin ones, but it all worked out.

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Reviewer:

Joy

Reviewed: Mar. 30, 2013

OMG this is fantastic! I followed the directions exactly (but used oven instead of grill - will try grilled version next time) and couldn't have asked for a more yummy dinner!!! We will forever fix this in our house. My husband cleared his plate in what seemed like seconds - can't ask for anything more! One of our most favorite from AllRecipes. Thank you for a great recipe.

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Reviewer:

LEO

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Douglasville, Georgia, USA

Reviewed: Mar. 24, 2013

Our favorite meal! Husband wanted to eat the bone. So much flavor!!

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Reviewer:

Mare

Reviewed: Mar. 23, 2013

We live in an apartment that doesn't allow grills so I browned the pork chops in the same pan I did the bacon in (4 minutes or so on each side) then baked them at 350° for 45 minutes. They turned out fabulous!!

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Reviewer:

LoloBear

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

Reviewed: Mar. 3, 2013

Delicious!! No parsley so left it out, other than that I followed the recipe. The Gouda was a great choice of cheese for this!

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Reviewer:

twinmomalp

Reviewed: Feb. 16, 2013

This recipe is amazing. My husband said it even beats his mom's pork chops, which is has been his "birthday dinner" for as long as I have known him. I Added a whole chopped fuji apple with the skin on, and it added the nicest crunch and flavor. I have used both gruyere and regular gouda and its been a hit both times. Not a big parsley person, so I used a lot of basil instead. Yum!

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Reviewer:

KymarahD

Cooking Level: Intermediate

Reviewed: Feb. 11, 2013

I served these pork chops at a Valentine's banquet to 80 people this weekend. Everyone raved about them! I used bone in (t-bone pork chop)slightly over 1 inch thick. My butcher cut the pocket for me. Instead of parsley I used basil pesto. Sesoned with olive oil, sea salt and fresh cracked pepper. Grilled over charcoal for about 5 mintues per side. The chops were not quite done, so we put some back on the grill and some in the oven at 450 F for a few mintues. To get them done. I served with a spinach strawberry salad, parmesan herb risotto and coconut cake. Awesome dinner!

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