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What's for Dinner?

Smoked Gouda and Bacon Stuffed Pork


  • 2 slices bacon
  • 2 boneless or bone-in pork chops (1½ - 2 inches thick)
  • ¼ cup baby spinach leaves
  • 2 ounces shredded Smoked Gouda cheese
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Cooking Instructions:

  1. Preheat the oven to 400 degrees F.
  2. At the same time, heat a large cast iron skillet on medium heat.
  3. Cut the bacon slices in half and cook in the skillet until crisp, flipping as needed.
  4. Drain the bacon on paper towel, leaving the grease in the pan. Turn the heat down to medium low.
  5. 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 on side intact).
  6. Repeat with the second pork chop.
  7. Layer the spinach leaves inside the pork chops, divided evenly.
  8. Top with two halves of bacon inside each pork chop.
  9. Cut the Gouda into 4 slices and layer over the spinach in each chop.
  10. Fold the pork chops closed and season, on both sides, with salt and black pepper.
  11. Carefully add the pork chops to the skillet and cook for 3 - 4 minutes on each side or until golden brown.
  12. Place the pan of pork chops in the oven.
  13. Bake for 8 - 10 minutes or until a thermometer registers 145 degrees F.
  14. Remove the pan from the oven and let the pork rest for 3 - 5 minutes.
  15. Sprinkle with parsley for garnish and serve with your favourite side dishes.