Pork Chops Stuffed With Smoked Gouda and Bacon
There is not a man alive who would not like this recipe. Well maybe a Jewish man eating kosher…and he’d probably like it if he were allowed to eat it. But every other male on the planet is going to salivate the moment they see you prepping it. It’s an adaptation of this recipe on Allrecipes, which conveniently showed up in my inbox last week. I made a couple of small adaptations as we are entirely out of grill gas and who knows when I’ll remember that during working hours when I can do something about it. The end result is smoky and flavorful and delicious. Serves 2.
- 2 thick center cut pork chops (mine were about 1.5″ thick), boneless
- 4 strips of applewood bacon, cooked and crumbled
- 1.5 oz. smoked gouda, shredded (original called for 2 oz. but I didn’t have room for that much)
- kosher salt
- fresh ground pepper
- Preheat your oven to 350 degrees.
- Using a very sharp knife and a great deal of care, slowly cut horizontally into the chop to make a pocket. Be careful NOT to cut all the way through or to deviate from center and poke out the top or bottom (I did this on one by accident).
- Salt and pepper both sides.
- Stuff with a bit of cheese, bacon, and a bit more cheese.
- Secure closed with toothpicks
- Spray a baking sheet or dish with cooking spray.
- Bake the pork chops for 25-35 minutes (depending on thickness) to ensure that they are fully cooked.