Saturday, March 12, 2011

Bacon Wrapped Pork Chops Stuffed with Smoked Gouda

  • This is a fantastic recipe that I've made a number of times. You can also cook it in the oven but for optimal results, fire up the grill!


    2 large butterflied pork chops
    4 ounces smoked Gouda cheese (not shredded, you are going to slice it)
    8 slices bacon
    1 tsp olive oil
    black pepper


    Preheat an outdoor grill for medium heat.  Lay pork chops flat and season lightly with salt and pepper.  Take the Gouda and slice off a piece about 1/4 - 1/3 inch thick. If necessary, chop a little off the end so that the slice fits to slightly less than the length of the pork chop.

    Close the pork chop around the cheese, using bacon to wrap it.  Secure bacon by skewering through the chop with toothpick.  Continue to do this until any gaps are completely closed (so the cheese won't escape once it melts).  It usually takes about 3-4 slices per chop, depending on how big the chop is.

    Lightly oil the grill. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Try not to overcook, as you want the pork to be tender.


    Make sure you wrap these tightly so that you don't lose your delicious cheese stuffing. In the oven, these take a lot longer, so if you do decide to cook them that way, look up cooking times for pork.

    This does take a lot of bacon to wrap properly, but you can always remove the bacon before you eat it if you so choose... although I'll warn you, it's tasty enough that it's worth the calories!

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