Pork Chops Stuffed with Smoked Gouda and Bacon

Recipe View 5 mins Preheat an outdoor grill for medium heat. (5 minutes)

Recipe View 3 mins In a small bowl, combine the shredded smoked Gouda cheese, crumbled bacon, chopped fresh parsley, and 1/8 teaspoon of ground black pepper. Mix well to ensure all ingredients are evenly distributed. (3 minutes)

Recipe View 5 mins Lay one pork chop flat on a cutting board. Using a sharp knife held parallel to the board, carefully cut a pocket into the pork, going all the way to the bone, but leaving the sides intact to form a pouch. Repeat with the second pork chop. (5 minutes)

Recipe View 7 mins Generously stuff the cheese mixture into the pocket of each pork chop. Be careful not to overstuff, as this can prevent the cheese from melting properly and may cause the pork to cook unevenly. Secure the opening of each chop with a wooden toothpick to keep the filling intact during grilling. (7 minutes)

Recipe View 2 mins Brush both sides of the stuffed pork chops with olive oil. Season with salt and the remaining 1/8 teaspoon of ground black pepper. (2 minutes)

Recipe View 16 mins Lightly oil the grill grate to prevent sticking. Grill the pork chops over medium heat for 5 to 8 minutes on each side, or until the pork is cooked through and the internal temperature reaches 145°F (63°C). Ensure the cheese is melted and bubbly. (10-16 minutes)

Recipe View 5 mins Remove the pork chops from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop. (5 minutes)