What's for Dinner?
Smoked Gouda and Bacon Stuffed Pork
Ingredients:
- 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:
- 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 on 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 favourite side dishes.