Easy and elegant enough for the in-laws. Be sure, when filling the chops, not to stuff it too full, or the meat will be done cooking before the cheese has had a chance to melt.
I modified this recipe to be made with pork tenderloin, instead of pork chops, and it was SO good. I butterflied and then pounded the tenderloin until it was a rectangle. Then, sprinkled salt, pepper, and a little sage on the inside in addition to the other fillings. Rolled it up and secured with kitchen twine. Rubbed the outside with olive oil, salt and pepper, and roasted at 400* for about 20 minutes. Delicious.
Read MoreI thought the flavors if this dish were too simple and I did not like the cheese stuffed into the pork chop. It wasn't bad, but it definitely left me wanting something more.
Read MoreI modified this recipe to be made with pork tenderloin, instead of pork chops, and it was SO good. I butterflied and then pounded the tenderloin until it was a rectangle. Then, sprinkled salt, pepper, and a little sage on the inside in addition to the other fillings. Rolled it up and secured with kitchen twine. Rubbed the outside with olive oil, salt and pepper, and roasted at 400* for about 20 minutes. Delicious.
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!!!
I made this in a saute pan instead of on the grill. I used boneless chops as well. 5 minutes per side would have been great. I found that with the cheese and bacon no additional salt was required. Only 1 ounce of cheese was needed. This is delishious. I made a quick pan sauce by deglazing with a bit of left-over champagne, cream and a touch of butter. Yummy.
I'd give TEN STARS if I could! My husband likes smoked Gouda, we tried this as per the directions. SO EASY to make, SO SIMPLE and yet it TASTE GOURMET!!! Can PLEASE AND IMPRESS anyone you cook it for. Easy to grill! I bet you could switch whichever cheese you prefer and it would still be great! Why did I have to dig for this recipe, this should be the very first one that comes up when you ask for PORK CHOP RECIPES!! YEAH, THIS IS THE BEST!
I added about a quarter of a chopped apple to the rest of the ingredients, and really jammed the filling into two very large boneless chops. ( 2 1/2 ") I secured the chops with a metal pick. I dusted with flour and browned them in the bacon grease, about 3 minutes each side. Then I put them in the oven , seam side UP and baked about 20 minutes at 350. I watched them closely. My chops were very cold when I put them in the oven. One chop was enough for the two of us. The second time I made them, I browned them in a little Olive Oil and then grilled them. I didn't add apple. I think I liked them grilled a little better, but both times 5 stars. Both times, very, very good. It is an easy recipe. I used good quality smoked Gouda. Don't substitute the cheese, that is what makes them so good. You can make them ahead of time, refrigerate and bake later. A great company dish.
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.
These were the best pork chops I have ever eaten. They were so easy, but elegant! I've made them twice. The first time I grilled them, and the second time I broiled them. I like the grilled way better because of the extra flavor I get from the grill. I was concerned about them not getting done or drying out, but they were cooked to perfection. This is one recipe that I will make until death do us part!!
I make this all the time for company and it is always a crowd pleaser. I usually use brie, just because I like it better! Then I make my husband take it out and grill it!Fresh thyme is a great addition.
These are amazing! - I cooked bacon in cast iron, drained grease and then seared the pork chops in the skillet to get browned, then into the oven - great!
Very good with some little changes. I started by chopping 1/4 C. red onion and 2 T. garlic then saute in a skillet with a tab of butter. As soon as the garlic turned slightly brown I scooped out the onion and garlic to reserve. I then cooked HICKORY SMOKED BACON (1/2 lb.) in the same skillet and then saved the liquid. I added the cooked bacon, garlic and onion mix to the chopped parsley but added about 1/8C. chopped fresh basil, 2 tsp. sage and 2 tsp. of ground cayenne pepper. I increased the gouda to 6 ounces since I was needing to make 4 pork chops. I omitted the salt as it doesn't need it with the bacon and cheese. Also, I cooked the pork chops on a prepared cedar plank on the grill. YUMMY! Talk about adding some woodsy and smoked flavors!! For a sauce, I heated up the skillet with the reserve juices and added about 1/4 C. of Chardonnay to deglaze. After it bubbled slightly I cooled it down a bit added a tab of butter and 1/4 C. of heavy cream then poured it over the cooked pork chops. It was a huge hit with my teenager, my 10 year old and my 6 year old. I think my husband liked it...all he kept saying was mmmm....mmmmmm....mmmmmm!!
Imagine my annoyance with myself when I discovered I had once again failed to read the recipe through, thus never realizing these chops were to be grilled. In this case, thankfully, it wasn’t a huge problem, as I was easily able to bake them in a 375 degree oven, but it underscores the point that one should always carefully read through a recipe before beginning to prepare it! The “guts” of these chops, as Hubs so eloquently described it, is particularly tasty, even tho’ the cheese mostly oozed out, as I expected it would. What it left behind, however, was great flavor! The amount of parsley seemed like overload, but rather than simply reducing it, I mixed in some chopped baby arugula (spinach would have been a fine choice too) – and it was a beautiful and delicious fit! If I was to make these again, I think I would add some fresh minced garlic to the stuffing, even tho’ it was fine as is. I served this with baked potatoes and acorn squash, all in the oven together at 375 degrees! What an easy dinner!
I recently bought a jar of blueberry jalapeno preserves & chose this recipe to use it on so of course I switched things up a bit. I used 1 & 1/2" chops, I sliced my gouda into very thin slices & then stuffed each chop w/ one tiny slice of cheese ( I only used a total of two oz on 4 chops), about a tbp of real bacon bits (they're leaner & easier than frying it up) & sprinkled each chop w/ fresh ground pepper. I made a sauce out of the blueberry jalapeno preserves by adding a tbp of white wine vinegar & some garlic powder & nuking it for 30 seconds to liquefy it some. We all thought the sauce made the recipe! Without it, the chops were semi-bland. We served this w/ grilled zuchinni & asparagus, sauteed squash, Rainbow Melon Julep (from allrecipes) & Blueberry Jalapeno Mojitos...wonderful patio dinner....thanks!
While I didn't follow the recipe exactly, I feel it was similar enough to rate! I followed another reviewer's suggestions and butterflied & pounded thin a 1 lb. pork tenderloin, and then I also added sauteed onions, mushrooms, and spinach to the mixture. Rolled up and secured with toothpicks, and then browned in a plan before putting it in the oven at 375 for about 20-25 min. As written, this recipe is a 4, but with these additional flavors, it is 5! We loved the Gouda in it. My fiancee loved it, and we're making it again this week for company. Thanks!
I had a pork tenderloin in the fridge begging to be turned into something delicious and that's exactly what happened using this recipe. Normally I don't care for pork and cheese together, but this was quite good. Good mix of flavors, easy to prepare and using the grill outside kept the house from feeling like a furnace! Thank you Darla for an interesting mix of flavors!
WOW! These chops were simply delish! So much richness from the smoked gouda cheese and bacon together. I mixed up the mixture of cheese, bacon, and parsley in a bowl and I couldnt keep my fingers out of it from eating the combo by itself! SO GOOD! I didnt have thick pork chops. Just thin ones. I sauteed them in my skillet with the bacon grease and a little butter, just enough to give them a nice brown. I put them in a casserole dish and just topped them heavily with the cheese/bacon mixture and baked them in the oven at 350 for 15 min. I did double the cheese and bacon as well. I made a light coating of sauce with the pan drippings using butter, white wine, and cream. Next time I will make a little more of the sauce to go with them. These are sinfully rich, so for side dishes I would serve something a little lighter. I served mine with the Smoke Cheese Ravioli recipe on the site, since it uses smoked gouda as well, and it was just too heavy along with the chops being so rich. Great way to spruce up some boring chops that you may have sitting in the freeze. Thanks for the recipe, I will make again!
After reading many of the reviews, I made this last night. It is a keeper. I followed the recipe ingredients exactly. However, I did not grill...I browned in the "bacon pan" for just a few minutes, then transferred to a glass pyrex with water in the bottom, baked 350 covered for about 12 minutes, 350 uncovered for another 12 minutes. They were PERFECT. My chops were only a little over an inch thick. Note on the smoked gouda (versus regular gouda)...I had to get the smoked version from the deli counter; it was not prepackaged. Next time I will add apple.
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!
Absolutely fantastic. I couldn't believe that I wasn't at a 5 star restaurant while eating these. I would serve these to guests, or a date that you are trying to impress. :-) I didn't change a thing. I did make a white gravy with the bacon drippings. I made it with a little milk, apple juice and chicken stock. I added dried basil, dried parsley, minced dried onion, salt, pepper and some diced green apple. It was delish, but the pork was great all by it's self.
OMG! These were amazing! I made them last night and couldn't think of a reason to make pork chops any other way after eating them. Our grill isn't working so I took the advice of other reviewers and seared them (in the same skillet I cooked the bacon in after pouring out some of the grease) and then baked them at 350 for about 30 mins (our pork chops were very thick). They were just right! We will for sure be making these again!
This recipe was really good i must add i can not cook so it is really easy to do. I bought to small of pork chops though so i just put the filling on top when it was about grilled but it was so amazing the cheese was really good and the bacon who could resist. My boyfriend was so impressed he asked me what restaurant i got this from. He still doesn't believe i cooked them thanks darla. Plus i don't really like pork chops so the filling changed up the flavor
10 star recipe!!! I followed the directions EXACTLY. Those who didn't give this a 5 star rating-maybe you should follow the directions:-) Thank you so much for sharing this recipe Darla C.
First off I want to say that I only rate recipes based on the original posting and this was wonderful the only change I did was to do it with a pork tenderloin. I had family and friends for dinner and they all raved over this dish so this is what I will do with a tenderloin from now on. Thanks for the recipe. I'd give this recipe a 10 if I could it's that good.
Very Very Good!!! My family loved this!!! Even my picky 9 y/o daughter. I did make a few changes to the basic recipe. I seasoned my pork chops with season all, onion powder and garlic powder and sauted them for about 5 minutes on each side to help them cook faster. Instead of grilling them I put the pork chops in the oven on 350 degrees. First I covered the pan with foil for the first 15 minutes, then took the foil off and continued cooking the pork chops for an addt'l 15 minutes. Note: for the stuffing I added sauted onions and garlic Overall, this dish was wonderful and full of flavor. I will definitely make this again!
BEST. PORK CHOPS. EVER! This will be a regular in my house. It's great served with green beans and roasted potatoes.
Made this the other night for dinner. My boyfriend loved it, smoked gouda is his new favorite cheese. I served it with loaded mashed potatoes and asparagus with hollindaise sauce. I cooked mine in the oven on 425 for 30 min came out fantastic, def a keeper. Thanks for posting!
I am giving this 5 stars because my husband really liked them. I was a little disappointed. I will try again but next time I think I will slice the Gouda. I shredded it and I think it caused the cheese to dry out too much. My only change was to use dried parsley (its what I had on hand) and sauteed the chops in the bacon grease for flavor. Covered and baked in 350 degree oven for 15 mins and uncovered last 15 mins per other reviews. Will try again because my husband liked this dish so much.
This was fantastic. I played around with the spices a bit. Added some garlic, basil and white wine. Was wonderful!
Absolutely wonderfully delicious...I've made this recipe twice now and can't wait until next time I make them...The smoked gouda is the perfect combination with salty bacon!!!
I made these pork chops tonight and followed the recipe and cooking directions exactly. One of the butchers at Wegmans cut my chops to my specifications and also offered to make the pocket for me! DH isn't a huge fan of pork, but did a good job of cleaning his chop! We both agreed that we would like to try this stuffing in some chicken breasts as well. This meal is definitely company-worthy.
Awesome recipe. I did add a few leaves of fresh spinach because I had some I needed to use and I thought the color would be a nice addition. Didn't have smoked gouda so used regular gouda as that is what I had on hand. Can't wait to try it with the smoked gouda though! I also made a wine mushroom sauce for the top. Yes, I know I changed a few things, but I can usually tell whether or not a recipe will be good just by reading it. This is a winner!!!
I've made these twice so far and I love them. Instead of grilling them I cooked them in a pan with melted butter until browned on both sides and cooked through. I then made a quick pan sauce my adding some white wine to deglaze the pan and then adding some light cream and a little extra S&P. These are so good and flavorful, my 8yr old daughter even loves them!
This is a great recipe. I couldn't find "smoked" gouda so I used aged gouda and it tasted fine. I overcooked the boneless (vs bone-in) porkchops a little bit so if it seemed a little tough it's probably my fault. I felt like I'd eaten a basketball after downing a 2.5 inch thick pork chop filled with bacon and cheese so be forewarned to back off on the portion size. Great recipe, though.
Can you say Devine!! This was a fabulous recipe. The pork chops turn out so moist and flavorful. I purchased a boneless centercut pork loin. I sliced off pork chops 1 1/2- 2 inches thick and then butterflied each pieced. 2 toothpicks were sufficient to hold each in place for grilling. The secret is to grill only until the juices run clear so the pork won't dry out. This will be on my "company menu"!
With just my husband and me for Christmas dinner this year we opted for a non-traditional menu. This pork chop recipe could not have been a better choice! We made it in the oven at 425 and just kept an eye on it, turning it once while cooking. I don't care for parsely, so we used only a pinch of dried. To accompany the main dish, we made Roasted Vegetables http://christmas.allrecipes.com/AZ/RoastedVegetables.asp and Smothered Green Beans http://sidedish.allrecipes.com/AZ/SmthrdGrnBns.asp.. Perfect dinner!
Delish! I made this last night for my boyfriend and I, (celebrating the anniversary of our first date!). He often raves about how his ex-wife was an amazing cook, and since I am just a novice I've been looking for recipes that will wow. THIS DID! He loved it! I loved it. I used bone-in chops that were a little over an inch thick. Pan-seared them in the bacon pan for a few minutes each side, then popped them in the oven, covered, for 10-12 minutes. They were perfect. Served with asparagus sauteed in garlic butter, and risotto. This is a keeper!
FANTASTIC!! ~ I used more stuffing than it called for, but I had 3 chops. It's out of this world yummy!! Thank you!!
This recipe is outstanding. I've been passing it out to everyone. I had thinner bone-in chops on hand and sliced the pockets before they were completely defrosted - works great! Second time I made these I added about 1 Tbs of finely minced onion, parmesan, corriander, more bacon; you could really create several variations to this recipe. I grill these and place them in a metal pan when they look almost done and seal with foil and leave them on the grill to continue cooking and rest - usually with the grill off or on low. Sometimes even put the remaining filling on top to melt. Excellent!!!
We messed up on this because my husband grilled the chops to long (they were dry) & I bought boneless sirloin chops instead of bone in & it was hard to stuff them. My "senior moments" also included no bacon in the house so used what I had left of bacon bites. All in all it was good, & will make again. The smoked gouda cheese gave a great flavor. The recipe gets a 5 star, we get 2 stars for following directions.
SUPERB! This was spectacular. I followed another recommendation of pan searing the chops. I deglazed the pan with a chardonnay and added some cream, and extra parsley, gouda and bacon with a sprinkle of salt. This sauce went wonderfully over the chops. As my husband says, "you can't go wrong with pork wrapped in pork".
I made this today, but instead of pork chops, I used a 1 pound pork tenderloin. I butterflied the tenderloin, pounded flat, and added half of a diced gala apple to the bacon and gouda filling. I couldn't find any good smoked gouda, but I did find a brick of dutch gouda that I couldn't read anything on the package. I preheated the grill to medium high, and cooked on each side for 8 minutes. Let the meat sit tented in foil for about 10 minutes, cut, and served. Gouda goes perfect with fruit and bacon, so I was easily impressed. I served with zucchini and pasta with Parmesan sauce.
Oooh, this is too easy and too good! I had the butcher cut the chops for me. I seasoned them with salt and pepper and let them pan fry for a little bit with some fine chopped garlic and onions before finishing it off in the oven. Just made the recipe with chicken last night and it was almost as good as the pork. You can definately serve this for company and noone has to know how easy it is to make.
This is excellent! My husband smokes his own cheese so he was very excited to have such a great recipe to use his cheese with. This has become one of our favorites. Just a side note: at our house we use pecan branches from our yard to cook in our grill instead of charcoal - mostly. The pecan gives our food a great smoked taste. This DOES NOT go good with this recipe. We made this mistake the other night. Cooking it like this with the smoked cheese makes it WAY too smokey. The flavor is best on a gas or charcoal grill.
Wonderful! I did make some modifications based on what I had and not having use of the grill. I had 3 small center cut chops. Cooked my bacon and reserved 2 tbsp of the bacon grease in a saute pan. Butterflied the pork chops and rubbed with a little bacon grease, salt, pepper and garlic powder. Diced the gouda and mixed with a little minced garlic, pepper and Italian seasoning (as I did not have the parsley) and the chopped bacon. I sautéed the cops in the bacon grease 2 min each side and moved them to a baking dish. Then I carefully (may be hot) stuffed the stuffing into the chop and secured but then added the remainder of the stuffing on top of the chops. Baked for 12 min. @ 425degrees and they were perfect! The husband was thrilled! Served with Scalloped potatoes and steamed Brussels sprouts with a little butter and lemon.
Very good and a little different from the usual (stuffed or just grilled pork chops). There is enough smoky flavor from the bacon so I would like to try with a creamier cheese;maybe Havarti or Camembert...I just hope it holds up to the grilling and doesn't melt away. Will make again but will experiment with different (not necesarily better) flavors.
very good & easy. I used 1" butterflied chops, cut each in half then created a pocket. This made just the right size for each of us. I also added sage to the cheese mixture & sprinkled lightly on the outside. A lot of flavor!
My family loved this recipe and it was relatively easy to make! Note: if you can't find thick Pork Chops then you can put the filling on half of the Pork Chop and fold the other half over and simply fasten with some toothpicks. Works great!
I made these for 8 people. I used half gouda and half smoked gouda, real bacon bits, and spinach. I also used some cooking twine. Grilled them for about 15 minutes then finished them in the oven(about another 15). Everyone loved them!
I thought the flavors if this dish were too simple and I did not like the cheese stuffed into the pork chop. It wasn't bad, but it definitely left me wanting something more.
Wonderfully easy and tasty recipe! Our grocery had only precut ones, so we weren't able to get the thicker cuts which meant there was lots of stuffing left over. Regardless, this was real simple to make and at the end of dinner, my guest and I were gnawing happily on the bones, LOL!
Man, this was SLAMMING!!! Used more cheese and bacon but that's strictly your preference if you choose to. Also did it in the oven; Didn't feel like messing with the grill. The toothpicks were all I needed. In case you may be unaware, 2 1/4 inches is HUGE for the pork chops so it can get costly but worth it.
This is by far the best pork chop dish I have ever made. Everyone who has tried it LOVES it! I tried one of the other reviewers suggestions about making the pan sauce- fantastic. I didnt have the champagne, so I used white wine, which was also delicious. I pan seared the pork for 5 min each side on medium, then baked them at 350 for ten minutes more. PEEEERFECT!! :)
Worth a 10-star rating! My grocery didn't have thick enough chops out so I asked the butcher to cut me these. He also cut the pocket in them for me as well. I would suggest to maybe only use a 1-3/4" thick as these were very thick and took a little longer to cook. These flavors were fabulous altogether! The next night I took the leftovers and cut them up in a microwaveable dish, added more shredded smoked gouda, cooked bacon and parsley and microwaved until the cheese was melted. Made an excellent "casserole".
if you want to impress someone .... make this. it looks and tastes sooo professional. my only suggestion is to go with the gouda. it really makes the flavor! can use parsley, or green onion/chives ..also, these are REALLY FILLING. go light with the side dishes, like steamed veg's or a salad ... EDIT - I usually make these pork chops, recipe as stated, but I had some tenderloin, and wanted to stuff it (was going to do apple), but then I thought of this recipe .. it worked GREAT. lay the 'stuffing' on the tenderloin (I used a bit more bacon for the filling, like 7 or 8 slices), roll it up/tie it .. I then made a mustard maple glaze for the outside: 1/4C. maple syrup (buy a high quality maple syrup, not breakfast/aunt jemima syrup), 1/3. cup dijon mustard, plus 1 tsp balsamic vinegar. brush onto rolled tenderloin w/ pastry brush and I cooked it at 400 degrees F for 35 - 40 min .. took it out halfway through and brushed it with the sauce again .. came out perfect .. insides gooey. served with 'garlic dill new potatoes' from this site, and turkish flatbread bread w/ spinach dip. will do it like this from now on (easier than the chops).. great recipe all around.
We had some cooked portabello mushrooms left over from last night's dinner so we diced them up small and put them in the stuffing. I can't imagine making this recipe again without them! We loved it! This is definatly going in the rotation.
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!
Very good with thick chops or Pork loin. However, all you cooks, do not add the pepper seasoning until cooking is complete. Pepper burns fast and tastes bitter. Simply season the pepper after removing from the heat source when the pork is resting. Much better flavor.
This recipe was excellent! My husband was licking his plate clean, he loved it so much! I altered the recipe just a tad - because I had some fresh tarragon and fresh basil on hand, I chopped that up and added it to the cheese/bacon mix. And, I made just a little more of the filling than the recipe called for, reserving it to add to my sauteed mushrooms which I served as a side dish. Both were delish!
It was pretty good, but the filling wasnt the best i've ever had. I think the next time i'll scale back the parsley and include some green onion...it might improve things a bit.
Absolutely delish! It's a great way to make thick cut pork chops more flavorful, since they tend to be bland no matter how much you spice up the outside. I made exactly as written, and my fiance and I LOVED it.
Love this recipe and nope... haven't changed a thing. Our local grocery store often has the boneless thick cut chops on sale which work great for this recipe. This is a favorite on the grill and great for having last minute company over for dinner as it is fast and easy.
My husband and I love this! It has a wonderful flavor! Thanks so much for sharing it! I will never make plain old pork chops again, will always use this recipe!!!
I chose to stuff a 1lb pork tenderloin rather than chops for this recipe. Very rich and delicious. Loved the smoky flavor of the cheese combined with the bacon.
Yumalicious!! I used boneless and it worked out just fine. The only change I made was to season the oil I brushed on the chops. It was also very kid friendly. This will definately go into the rotation.
Made this in the oven instead of on the grill and it was delicious! To keep the pork chops moist I put them in a glass pan and put about a 1/2 inch of water in the bottom.Covered it with foil. Also I used thick boneless chops.
I was really disappointed, I didn't like this much at all. Maybe it's the gouda with the pork that I didn't like, but neither me or my husband were thrilled.
Wow! Wow! Wow! I'm not even a big pork fan and I LOVED this dish (so did my hubby)! The only thing I did a little differently was put a rub of salt, pepper, rosemary, & thyme on the pork and let it sit in the fridge for the day. I also used turkey bacon. Will DEFINITELY make again!
I foolishly tried to use butterflied chops. They were thick enough, but getting the chop closed around the filling was like holding 30 corks underwater. I used the bacon grease from the bacon as the external oil. Really emphasized the bacon taste. It was a bit of a problem getting the chop done enough near the surface of the filling.
I've made this recipe twice now- both times I have used boneless, thick cut chops, cut my own pocket with a VERY small opening (requires only 1-2 toothpicks), pan seared in the bacon grease and then baked them, seam side up for about 30 minutes. The first time I used Gorgonzola cheese and extra bacon- these turned out very good but I discovered I am not a fan of "blue" cheeses... The second time I used the smoked Gouda, extra bacon and a little diced up apple- THIS WAS DELISH! The apple with the gouda and pork is the perfect mix. Both times these stuffed chops have turned out super moist and yummy. This is a definite keeper at the top of our rotation! Thanks!
This recipe was very tasty. Make sure that you get bone-in porkchops as they are much juicier and moist. Be careful not to cook them too long as they will dry out. If you are a cheese lover, you will love the combination of the bacon bits and gouda cheese. (I used bacon bits because I didn't have bacon and it turned out wonderful)I've made this recipe twice and am making it a 3rd time this weekend!
Wonderful! Made this awhile back and now it is the only way my family will eat pork chops! *****
Amazing flavor. The only changes I made were to cook mine indoors, starting them on the stove top and then finishing them in the oven, and instead of the olive-oil-salt-pepper combo, I used the grease from the bacon, some liquid smoke, and some steak seasoning. Loved the Gouda and bacon filling - will definitely be making this one again!
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!
These were really good. What can be better than stuffing your pork with bacon! It was a lot of work... not something I'd do every day, but will make again, for sure!
I cooked this tonight for my husband and I. I thought it was just great ! I have very bad luck with pork chop recipes as they tend to be "tough". I had a bone in chop which is recommended and I gave my husband the butterflied thick boneless chop. I loved it - very tender - he said that the flavor was great but the chop was tough ! Story of my life. I will definitely make this again and next time I will maybe brush a bit of hoisin sauce on it after it is cooked and is resting. Thanks for the recipe - I would serve it to company !
So yummy! We used boneless chops and seared them in the George Forman and finished them off in the oven. Turned out PERFECT!
I love this recipe. We make it all the time. The stuffing freezes well too so if I have some left over I can use it next time.
My husband made this last night using a small pork tenderloin cut down the center. His last bite was one filled with lots of gouda so we recommend adding more. Also, I told him to use proscuitto instead of bacon. Big mistake. Next time, we will only use the crispiest bacon and not anything else. Finally, I also told him to put some sage in the filling mixutre. This didn't bother him but I didn't like it that much. I had made another dish with pork, sage and proscuitto and thought the flavors would be great together in this dish. I was wrong. It came together very quickly and was pretty to look at.
8-10 minutes cooking on each side? It is almost raw. So, we put it back on the grill for 6 more minutes, 3 for each side. Nope, not done. I gave up. My husband plans to bake his in the oven tomorrow for 20 minutes. My brother grills often and he told me he grills the same stuffed chop, 21/4th to 21/2 inch chop for 40 minutes.
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…
Didn't change a thing except cooked it in the oven. It was a little salty but everything else was GREAT and easy! Can't wait to try it on the grill this summer!
I made this using a pork tenderloin. I made a pocket by slicing through the middle and stuffed it with the ingredients stated in the recipe. I coated it with the leftover bacon grease instead of olive oil then seasoned with salt and pepper. I inserted a meat thermometer and took it out of the oven when it read 165 degrees. I baked it at 400 degrees and it came out very moist and deicious.
I added fresh spinach to it. Dipped in egg, cover in panko bread crumbs and bake... serve with some mashed potatoes...so good!
A nice change from boring pork chops! I was out of propane for the gas grill so did what others had suggested and seared the chops in the leftover bacon drippings to get some nice color, then popped them into the oven at 350 for about 25-30 minutes. They turned out moist and flavorful! The only change I made was using dried parsley instead of fresh, as I did not have any fresh. Everyone enjoyed them, and asked me to make them again some time soon. Sidenote: I actually used boneless chops from Costco, about 1.5" thick. They worked great! I always have too many of them and we get sick of the same old marinades/recipes... so this hit the spot!
Got to be honest, I did not cook the recipe as stated. I did not have any smoked Gouda, so I substituted shredded sharp cheddar for my wife and son and Bleu Cheese for mine. Both variations were great.
This recipe was FANTASTIC and easy. I would use a little less cheese per pork chop next time.
Eh, I think the parsley is a misstep. It added an odd flavor to the filling. If I were to make it again, I'd use spinach instead of parsley.
Easy and tasty. I served this at a family get together, and got rave reviews. I added extra bacon and cheese for the stuffing, 3 pieces of bacon per chop.
