One-serving cake that is simple to prepare and may be created with any of your favorite tastes. Kids can create this delicious, simple meal on their own. Here, flavors can be used creatively. Add a few teaspoons of your preferred pie filling, your favorite flavor extract, or cocoa powder. Run riot!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 ounces smoked Gouda cheese, shredded
- 4 slices bacon, cooked and crumbled
- ¼ cup chopped fresh parsley
- ⅛ teaspoon ground black pepper
- 2 (2 1/4 inch thick) center-cut, bone-in pork chops
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat an outdoor grill for medium heat.
- In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
- Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
- Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!
Nutrition Facts
| Calories | 394 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 0 g |
| Protein | 37 g |
| Saturated Fat | 11 g |
| Sodium | 1001 mg |
| Sugars | 1 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
The combination of flavors here is deliciously savory and creamy. However, I couldn’t keep the “stuffing” in while I was cooking these on the stovetop! I would flip the chops over with tongs and either the whole surface wouldn’t cook because the tooth picks were sticking out too far or when I would go to move them, the cheese mixture kept oozing off. Ultimately, I think the way to go here is the type of string they use to keep thanksgiving turkeys together. This may solve the problem entirely next time.
These pork chops are out of this world goodness. I used probably 1 1/2 -2 inch pork chops, with bone in. Using a sharp knife I was able to make a nice pocket all the way to the bone with just a 2 inch opening. After stuffing, sealed easily with a toothpick. We are up skiing so BBQ was not an option. Dried the pork chops, seasoned with seasoned salt and pepper and browned 3-4 minutes on each side in a hot cast iron skillet (med high heat). Then put in 400 degree oven for 15 minutes. Next time will only do 10 minutes in the oven. Highly recommend the smoked Gouda, the flavor is so good.
This is one of the very best stuffed pork chop I’ve ever had. Hubby loves it too.
I loved this! I broiled it in the oven on the Low Setting for about 10 minutes on each side. I could have cut it down to 8 minutes. The meat was almost perfect but I think maybe 2 minutes less would have sufficed. It was yummy. I made it with thick boneless cuts and it was beautiful and tasty.
Delicious. A wonderful blend of flavors. I will make it again.
Very good. I used swiss cheese instead of gouda, because it’s what I have.
Great recipe! I ended up dredging in seasoned flour and then sautéing in olive oil and butter before finishing in the oven for about 15-20 minutes. Whole family enjoyed it.
Meh. Not sure why such high ratings. At the end of the day, it tastes like, pork with cheese and bacon. Not a bad taste, if you have a proper ratio in each bite. Otherwise, there is just no flavor from the pork chop. Bland, no seasoning. Granted, I am not the greatest cook but unless you can immerse most bites of pork with serious seasoning, it’s just….pork.
Wow this was sooooo good and fairly easy to make!!
It was delicious. The dish is very savory & heavy so I pared it with a light salad. I would experiment a bit more with dish using brie and apples. All the flavor is actually with the stuffing so make sure you fill it to the corners as best as you can so you get the melting cheese and bacon with every bite!
We swapped Gouda for fresh mozzarella, but delicious either way!!
Made this. I thought the pork chops were a bit dry. However my husband just loved them, and said he would like to have it again.
This was great! I have made it a couple of times. I used fresh spinach for the parsley. A couple of times I used pork chops and then tried it with a pork tenderloin as a roulade. This made a nice dinner party meal.
Easy enough. Impressive appearance, I would have like more intense flavor in the filling.
We LOVED this recipe!!! I did bake them, not grill them though. I’m always leary of pork chops because they can be dry so easily but I cldn’t resist the sound of smoked gouda/bacon! I was very careful with the time in the oven and they were amazing! I made enough for leftovers and was really worried about reheating them, used my airfryer, and my husband thought they were even better the 2nd night!!
This is soooo good! My whole family, including my grandchildren, loved it! I will be making this over and over again.
Loved all the ingredients, but also saw another recipe that included creme of mushroom soup. So having 4 boneless pork chops I adjusted the ingredients for the smaller quantity of chops. I lightly sprinkled them with had a bit of Old Bay Seasoning mix. I had a bit of extra grated cheese and bacon mixture after placing two of the chops on top of the others, (sandwich style), so I placed that on top of the chops. Then I chopped 2 white mushrooms and added them to the soup, heating the soup up on the stove as the chops cooked in the oven. When the chops came out of the oven, I ladled the soup mix over the chops and served. OMG!! They were the best pork chops I have ever made, and super simple to do. You won’t be sorry!
Can’t go wrong with pork and cheese, but flavor is just from fat.
Had to improvise! We were gonna do the chops on the grill. Weather said “No, too cold”. Prepared according to recipe and seared on both sides in a “Cast iron skillet” for 6 minutes each side. Placed in oven at 400* for total of 15 minutes and let it sit for 5 minutes. Turned out 5 star good. Would do again with 1 1/2″ chops in skillet again. Less time in oven.
I would definitely make this dish again. It’s delicious. I think you could use a lot of cheeses, not just gouda.
Wow, super easy as tasty. Changed it up a little for convenience. Pan seared in my cast iron and then finished off in the oven at 350.