Cheese and Bacon Stuffed Pork Chops

Stuffed Pork ChopsCheese, bacon, and pork chops are a great combination.  This recipe calls for a mild cheese but suit your preferences.  Be sure and close up the opening with toothpicks to keep the cheese from melting and escaping.

We like this recipe with a sweet accompaniment: applesauce, a sweet chutney, or a berry sauce.


4 ounces smoked Gouda cheese, grated
6 slices bacon, cooked and crumbled
1/4 cup chopped fresh parsley

1/4 teaspoon thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper

4 thick cut pork chops


  1. Prepare the stuffing by mixing the grated cheese, bacon, and parsley together in a small blow.  Set aside.
  2. With a fillet or other thin-bladed knife, cut the pockets in the pork chops.  Place the pork chops on a cutting board.  Holding the knife parallel to the board, cut a pocket into the pork, starting from the fatty side and going nearly all the way through but leaving the sides intact and the opening small.
  3. In a small bowl, mix the thyme, salt, and pepper together.  Rub the mixture into the pork chops on both sides.
  4. Stuff about one-fourth of the dressing into each pork chop.  Push the dressing far into the pocket of each pork chop with the dressing pushed away from the opening.  Push two toothpicks diagonally through the outer edges of the pork chop to secure the opening.
  5. You can now cook the pork chops on the grill, in a skillet, in the oven.  To cook the pork chops in a skillet, cook them in butter for about six to eight minutes on each side or until done.  To cook them on the grill, brush the pork chops with oil and then cook them for four to eight minutes on each side over medium heat.  To bake them in the oven, place the pork chops on a lightly oiled baking sheet (or on a rack on a baking sheet if you would like to keep the pork chops out of the pan juices).  Cover the pan with aluminum foil and tightly press the foil around the edges to trap steam and keep the chops from drying out.  Bake for about 45 minutes at 350 degrees.