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.

Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Servings: 2


2 ounces smoked Gouda cheese, shredded

4 slices bacon, cooked and crumbled

1/4 cup chopped fresh parsley

1/8 teaspoon ground black pepper

2 (2 1/4 inch thick) center-cut, bone-in pork chops

1 teaspoon olive oil

1/4 teaspoon salt

ground black pepper


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 Info:

Per Serving: 394 calories; 25.9 g total fat; 121 mg cholesterol; 1001 mg sodium. 1.5 g carbohydrates; 36.9 g protein.

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