Smoked Gouda and Bacon Stuffed Pork Chops are cast iron skillet fried golden brown thick savory pork chops filled with melted smoked Gouda cheese and crisp bacon.
This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.
This recipe is easy and quick, ready in just 30 minutes. It makes an impressive lunch or dinner for two. Try it for date night or Valentine’s Day.
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How to make Gouda Bacon Pork Chops
Preheat the oven to 400 degrees F.
At the same time, heat a large cast iron skillet on medium heat.
Cut the bacon slices in half and cook in the skillet until crisp, flipping as needed.
Drain the bacon on a paper towel, leaving the grease in the pan. Turn the heat down to medium-low.
Lay the pork chop flat on a cutting board, and with a sharp filet knife held parallel to the board, cut a pocket into the pork, going all the way to the bone (or to within ¼ inch of the side for boneless, leave one side intact).
Repeat with the second pork chop.
Layer the spinach leaves inside the pork chops, divided evenly.
Top with two halves of bacon inside each pork chop.
Cut the Gouda into 4 slices and layer over the spinach in each chop.
Fold the pork chops closed and season, on both sides, with salt and black pepper.
Carefully add the pork chops to the skillet and cook for 3-4 minutes on each side or until golden brown.
Place the pan of pork chops in the oven.
Bake for 8-10 minutes or until a thermometer registers 145 degrees F.
Remove the pan from the oven and let the pork rest for 3 – 5 minutes.
Sprinkle with parsley for garnish and serve with your favorite side dishes.
You may also enjoy
- Bacon Gouda Mac and Cheese
- Pecan Crusted Pork Chops
- Pork Chops with Apple Cider Gravy
- Pork Chops and Potatoes
Smoked Gouda and Bacon Stuffed Pork Chops Recipe
Ingredients
- 2 slices bacon
- 2 boneless or bone-in pork chops (1 ½ – 2 inches thick)
- ¼ cup baby spinach leaves
- 2 ounces shredded Smoked Gouda cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400 degrees F.
- At the same time, heat a large cast iron skillet on medium heat.
- Cut the bacon slices in half and cook in the skillet until crisp, flipping as needed.
- Drain the bacon on paper towel, leaving the grease in the pan. Turn the heat down to medium low.
- Lay the pork chop flat on a cutting board, and with a sharp filet knife held parallel to the board, cut a pocket into the pork, going all the way to the bone (or to within ¼ inch of the side for boneless, leave one side intact).
- Repeat with the second pork chop.
- Layer the spinach leaves inside the pork chops, divided evenly.
- Top with two halves of bacon inside each pork chop.
- Cut the Gouda into 4 slices and layer over the spinach in each chop.
- Fold the pork chops closed and season, on both sides, with salt and black pepper.
- Carefully add the pork chops to the skillet and cook for 3-4 minutes on each side or until golden brown.
- Place the pan of pork chops in the oven.
- Bake for 8-10 minutes or until a thermometer registers 145 degrees F.
- Remove the pan from the oven and let the pork rest for 3 – 5 minutes.
- Sprinkle with parsley and serve with your favorite side dishes.
Video
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Cindy
Friday 29th of January 2021
I've made these a few times before. They are yummy. It's been a while but I planned to make them again. I noticed the recipe changed and I was wondering why?
Cindy
Friday 29th of January 2021
@Zona, I was just wondering. The new recipe is fine and I'll probably make it. Is there a reason you started putting the pork chops in the oven? Before you cooked them in the cast iron.
Zona
Friday 29th of January 2021
Hi Cindy, I believe the changes I made were to slice the smoked gouda instead of shredding it, I added baby spinach leaves, and left the bacon whole instead of crumbled. I think everything else is the same if I'm remembering correctly. To me, it looks much more appetizing this way and I wasn't proud of my old photos of it, but you can shred the cheese, crumble the bacon, and leave out the baby spinach if your not a fan of it. Thank you for your question :)
Ruthie
Wednesday 17th of June 2020
I am going to try this tonight. I am concerned that leaving bacon grease in the pan with the pork chops will start to smoke and burn. That will surely set of my smoke alarm! Yikes!
Zona
Thursday 18th of June 2020
Hi Ruthie, how did it turn out for you?
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Wednesday 3rd of July 2019
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