Maple, Bacon, and Gouda-Stuffed Pork Chops
This recipe combines the smoky goodness of bacon with cheese and sweet maple syrup to create a stuffed pork chop you're not going to forget!
Maple, Bacon, and Gouda-Stuffed Pork Chop
Meats & Barbecue
4 oz. Smoked Gouda Cheese, Shredded
8 Strips Bacon, Cooked to a Crisp & Crumbled
1/4 C. Parsley, Chopped
1/4 tsp. Black Pepper, Coarse Ground
4 Thick-Cut Bone-In Pork Chops
2 tsp. Extra Virgin Olive Oil
1/2 tsp. Sea Salt, Coarse
2 Tbsp. Runamok Bourbon Aged Maple Syrup
1/4 tsp. New Mexico Chile Powder
Preheat an outdoor grill for cooking over medium heat.
In a small bowl, combine the shredded cheese, bacon, parsley, and 1/8 tsp black pepper.
Lay the pork chop flat on a cutting board, and with a sharp knife held parallel to the board, cut a pocket/slit into the pork, cutting all the way down to the bone, but leaving the sides of the chop intact. Stuff 1/4 of the cheese mixture into the “pocket,” and secure the opening with a wooden toothpick. Brush the chop with olive oil, and season with a little salt and more black pepper. Repeat with the remaining pork chops.
In another small bowl, whisk together the maple syrup and chile powder.
Lightly oil the grill grate. Grill the chops over medium heat for 5 to 8 minutes on each side, or until pork is fully cooked. Once you have turned over the chops to grill on the second side, brush the top side with the maple syrup and chile powder mixture. Take care not to overcook the pork.
Serve with remaining maple syrup and chile powder mixture.