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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
1/2 lb smoked Gouda cheese, shredded
16 slices bacon, cooked and crumbled
1 cup chopped fresh parsley
1/2 tsp ground black pepper
8 (2 1/4 inch thick) center-cut, bone-in pork chops
1 tbsp and 1 tsp olive oil
1 tsp salt
Ground black pepper
Preheat an outdoor grill for medium heat. In a small bowl, combine the cheese, bacon, parsley, and 1/8 tsp 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. (I use cooking twine and lace it over the tooth picks so that the insides do not leak through as bad.) 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! Serves 8
Variation: This is also good made with pork tenderloin, instead of pork chops. Butterfly and then pound 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.
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PORK CHOPS STUFFED WITH SMOKED GOUDA AND BACON
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
1/2 lb smoked Gouda cheese, shredded
16 slices bacon, cooked and crumbled
1 cup chopped fresh parsley
1/2 tsp ground black pepper
8 (2 1/4 inch thick) center-cut, bone-in pork chops
1 tbsp and 1 tsp olive oil
1 tsp salt
Ground black pepper
Preheat an outdoor grill for medium heat. In a small bowl, combine the cheese, bacon, parsley, and 1/8 tsp 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. (I use cooking twine and lace it over the tooth picks so that the insides do not leak through as bad.) 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! Serves 8
Variation: This is also good made with pork tenderloin, instead of pork chops. Butterfly and then pound 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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