Original recipe makes 2 servings
- 2 ounces smoked Gouda cheese, shredded
- 4 slices bacon, cooked and crumbled
- 1/4 cup chopped fresh parsley
- 1/8 teaspoon ground black pepper
- 2 (2 1/4 inch thick) center-cut, bone-in pork chops
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- ground black pepper
- Preheat an outdoor grill for medium heat.
- In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon 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. 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!
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!
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 delicious. I made a quick pan sauce by deglazing with a bit of left-over champagne, cream and a touch of butter. Yummy!