Monday, November 22, 2010

Pork Revisited: Part 2

You might remember that I got a great deal on a case of whole pork loin last week.  I used 2 portions of the loin to make these Roasts  and the middle section I slice into 6 thick cut chops. While I was trying to decide what to do with these chops I came across the best sounding recipe that I just had to try. Its Smoked Gouda and Bacon Stuffed Pork chops. They looked so amazing that I had to cook a couple of them for dinner. The other four are in the freezer to see if they stand up to the freeze -thaw-cook process well enough to be added to the batch selections for January and February. 

To start, smoked gouda was grated in with crumbled bacon and sage.

Next, the center cut loin had a pocket slit in it.

And the pocket was filled with the gouda/bacon mixture

All six chops were stuffed and seasoned with salt and pepper.

The stuffed chops were pan seared for 7 minutes on each side.
Don't they look delicious!!!!! These were so good. I can't wait to see how they handle the freezing process.

Smoked Gouda and Bacon Stuffed Pork Chops

6 ounces smoked Gouda cheese, shredded
12 slices bacon, cooked and crumbled
3/4 cup chopped fresh sage and thyme mix
1/4 teaspoon ground black pepper
6 thick center-cut, boneless pork chops
1 tablespoon olive oil
3/4 teaspoon salt
ground black pepper

1.Preheat an outdoor grill for medium heat.

2.In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3.Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4.Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

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