To really complete this, baste the chops with a bit of pepper jelly right before you take them off the grill. It'll add a sweet-heat kick!
4 pork chops, cut 1 ½ to 2 inches thick
6 slices bacon, cooked crisp and crumbled
4 ounces smoked Gouda
2 cloves garlic, chopped
2 tbsp. chopped fresh parsley
In each chop, use a sharp, thin-bladed knife to cut a pocket as deep as you can without piercing all the way through. If you use bone-in chops, this is easy, since the bone will stop the blade. If you use boneless chops, you'll have to be careful.
Mix the remaining ingredients together in a bowl, tossing thoroughly. Stuff each chop with the mixture and close the pocket with toothpicks. If you're feeling especially artful, sew up the pocket with butcher's twine.
Season the outside of the chops with your choice of spices. I like Penzey's Pork Chop Seasoning or Tex-Joy Steak Seasoning. The old standby of kosher salt and freshly cracked pepper works well, too.
Set up your grill for indirect cooking. If you use charcoal, push it to one side, leaving an area where the chops can cook without direct heat underneath. If you use gas, leave one set of burners off to achieve the same effect. Cook the chops, alternating between searing over direct heat and cooking indirectly, until done.
Let the chops sit for at least 15 minutes, lightly covered with foil, before slicing.
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