Cheese, bacon, and pork are a great combination, and there’s nothing better than stuffing it all together in a juicy pork chop. These cheese and bacon stuffed pork chops are delicious and are sure to impress the tastebuds, picky eaters, and dinner guests. Who can say no to crispy bacon mixed with creamy melted cheese anyway? We’ll tell you just how to make them.
Quick Notes From the Test Kitchen
- This stuffed pork chop recipe calls for a mild cheese but suit your preferences.
- Be sure and close up the opening with toothpicks to keep the cheese from melting out of the pork chop and escaping onto the pan.
- We like this recipe with a sweet accompaniment: applesauce, a sweet chutney, or a berry sauce.
Cheese and Bacon Stuffed Pork Chops Recipe
For the Filling:
- 4 ounces smoked Gouda cheese, grated
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped fresh parsley
For the Rub:
- 4 thick-cut pork chops
- 1/4 teaspoon thyme
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Prepare the stuffing by mixing the grated cheese, bacon, and parsley together in a small blow. Set aside.
- With a fillet knife or other thin-bladed knife, cut the pockets in the pork chops. Place the pork chops on a cutting board. Holding the knife parallel to the board, cut a pocket into the pork, starting from the fatty side and going nearly all the way through but leaving the sides intact and the opening small.
- In a small bowl, mix the thyme, salt, and pepper together. Rub the mixture into the pork chops on both sides.
- Stuff about one-fourth of the filling into each pork chop. Push the filling far into the pocket of each pork chop to push it away from the opening. Insert two toothpicks diagonally through the outer edges of the pork chop to secure the opening.
- You can now cook the pork chops on the grill, in a skillet, or in the oven.
Cooking Your Stuffed Pork Chops
In a Skillet: To cook the pork chops in a skillet, cook them in butter for about six to eight minutes on each side or until done.
On the Grill: To cook them on the grill, brush the pork chops with oil and then cook them for four to eight minutes on each side over medium heat.
In the Oven: To bake them in the oven, place the pork chops on a lightly oiled baking sheet (or on a rack on a baking sheet if you would like to keep the pork chops out of the pan juices). Cover the pan with aluminum foil and tightly press the foil around the edges to trap steam and keep the chops from drying out. Bake for about 45 minutes at 350 degrees.