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John's Baked Pork Chops Stuffed with Smoked Gouda and Bacon

John's Baked Pork Chops Stuffed with Smoked Gouda and Bacon

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
jckane59

jckane59

It was too rainy to grill so I prepared a baked version using boneless center-cut pork chops. I breaded the chops and added a baked apple garnish for flair. We were very pleased by the outcome. I used the fat line as marker for making the cuts for the stuffing. We like our pork well done so cooking time may vary according to your tastes.

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Nutrition

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  • Calories:
  • 738 kcal
  • 37%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 63.3 g
  • 127%
  • Cholesterol:
  • 258 mg
  • 86%
  • Sodium:
  • 1303 mg
  • 52%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine Gouda cheese, bacon, parsley, and 1/8 teaspoon black pepper together in a bowl.
  3. Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Stuff cheese mixture into each pocket and close; secure with a wooden toothpick. Coat each stuffed pork chop with olive oil.
  4. Whisk egg in a bowl. Mix bread crumbs, salt, and black pepper to taste together in a separate bowl. Carefully dip each stuffed pork chop in the egg; press chop into bread crumb mixture until evenly coated. Place breaded pork chops in a 9x13-inch casserole dish.
  5. Bake in preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Garnish pork chops with cored apple, green onion, and red grapes.
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Reviews

calsatx
1

calsatx

3/8/2014

I used this the first time for a dinner party. I followed the directions exactly and it was a major hit!

mlforet55
0

mlforet55

9/20/2014

Just tried this recipe and it's excellent! The only thing different I did was add chopped fresh mushrooms to the stuffing and I used dried parsley instead of fresh. I baked the chops at 325 for 1-1/2 hrs. - turned them over for the last 15 minutes to brown the other side. As a side I bought a bag of small butter potatoes and used the garlic potato recipe I found on this site. We cut them in half and tossed in olive oil, parsley flakes, minced garlic and salt and pepper. I had some chop stuffing left over so when the potatoes were baked we added a little velveeta cheese and half and half to the leftover stuffing mixture, cooked it just until the cheeses melted and spooned it over the potatoes. Delicious! I'm terrible at overcooking pork chops but these were tender and moist and I used bone-in chops because I got them on sale. Family loved this meal - thanks John!

Cyndi
0

Cyndi

3/30/2014

Made this tonight because I had all the ingredients. I had low expectations because I thought it would be dry but I was blown away. It was delicious. I made it with pork chops on the bone and can't wait to make it it with the boneless chops the recipe calls for. This one is keeper.

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