John's Baked Pork Chops Stuffed with Smoked Gouda and Bacon recipe

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Ingredients

2 ounces smoked Gouda cheese, shredded
4 slices cooked bacon, crumbled
¼ cup chopped fresh parsley
⅛ teaspoon ground black pepper
2 (2 1/4-inch thick) center-cut boneless pork chops
1 teaspoon olive oil
1 egg
1 cup bread crumbs
¼ teaspoon salt
ground black pepper to taste
1 apple, cored
1 green onion
2 pieces red grapes

Nutrition Info

673.2 calories
carbohydrate: 51.5 g
cholesterol: 231.9 mg
fat: 24.7 g
fiber: 4.7 g
protein: 58.9 g
saturatedFat: 9.9 g
servingSize: -
sodium: 1026.3 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Combine Gouda cheese, bacon, parsley, and 1/8 teaspoon black pepper together in a bowl.

  3. Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Stuff cheese mixture into each pocket and close, secure with a wooden toothpick. Coat each stuffed pork chop with olive oil.

  4. Whisk egg in a bowl. Mix bread crumbs, salt, and black pepper to taste together in a separate bowl. Carefully dip each stuffed pork chop in the egg, press chop into bread crumb mixture until evenly coated. Place breaded pork chops in a 9x13-inch casserole dish.

  5. Bake in preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Garnish pork chops with cored apple, green onion, and red grapes.

Recipe Yield

2 servings

Recipe Note

It was too rainy to grill so I prepared a baked version using boneless center-cut pork chops. I breaded the chops and added a baked apple garnish for flair. We were very pleased by the outcome. I used the fat line as marker for making the cuts for the stuffing. We like our pork well done so cooking time may vary according to your tastes.

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