Pork Chops Stuffed with Smoked Gouda and Bacon

Pork Chops Stuffed with Smoked Gouda and Bacon


"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."

Ingredients 35 m {{adjustedServings}} servings 398 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 37.2 g
  • 74%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1012 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium heat.
  2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
  3. 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.
  4. 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!
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Reviews 475

  1. 650 Ratings


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.


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.