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Smoked Gouda and Bacon Stuffed Pork Chops

smoked gouda and bacon stuffed pork chops
Smoked Gouda and Bacon Stuffed Pork Chops

Smoked Gouda and Bacon Stuffed Pork Chops

Smoked Gouda and Bacon Stuffed Pork Chops have many versions on the street. We like to bake ours since you can make them all year indoors, and they turn out as you expect them to every time. Our Smokey Steak & Chop Seasoning is the perfect seasoning since we blended it for a savory flavor. It also has a touch of hickory which adds an extra smokey hint.

Using thick-cut pork chops make them a great size for dinner. If you use thinner chops, watch the cooking time since they will cook in about 20 to 30 minutes. Watch them closely so they don’t over cook. All you need is a vegetable and a side salad and you’re all set for dinner.

Serves 4

4 Thick-cut Boneless Loin Pork Chops, about 6 to 8 ounces each.
6 Slices Bacon, Cooked and Crumbled
4 Ounces Smoked Gouda Cheese, Shredded
2 Tablespoons Sheffield’s Smokey Steak & Chop Seasoning
1 Cup Panko Bread Crumbs
¼ Cup Fresh Parsley Chopped
1 Egg Lightly Beaten with 1 Tablespoon Water.

Preheat oven to 350F

Whisk egg and water in a shallow bowl. In a medium mixing bowl, add the Gouda cheese, bacon, parsley, and 1 teaspoon of the Smokey Steak & Chop Seasoning. Use a fork to combine. Put the Panko bread crumbs and 1 teaspoon of the Smokey Steak & Chop Seasoning on a shallow plate. Use a fork to combine.

Cut a pocket in each pork chop from one side through the middle horizontally to within ½ inch of the other side. Don’t cut the slit too wide, or the cheese and bacon will all melt out while cooking.

Sprinkle ½ teaspoon of the Smokey Steak & Chop Seasoning on each side of the chops and rub in a bit. Stuff the cheese & bacon mixture evenly into each pocket. Insert a wooden toothpick diagonally through both sides of each chop to help keep the pocket closed. Dip each stuffed pork chop in the egg mixture, then press it into bread crumb mixture until evenly coated on both sides.

Place breaded pork chops on a shallow baking sheet. Bake in the preheated oven for 45 minutes or until an instant-read thermometer inserted into the center reads at least 145 degrees. Don’t over cook or they will be dry.

Serve with a seasonable green vegetable of your choice like broccoli, Brussels sprouts or even a wild rice side dish.