This was the first stuffed pork chop recipe we have tried. What a standard to set! It was exceptional! We followed the recipe to the "T". The butcher where we got the chops cut a nice pocket in them and we didn't even need toothpicks. I still can't believe how good these were! Can't wait to make them for company! Thank you!!!

This was outstanding...I ended up frying the pork because it was raining outside and we could not set up the grill but they turned out just as good. I am betting you could probably bake these also to be less fattening.

This recipe was AWESOME!!!! It is super good in a thick chicken breast also. What I did so the cheese wouldn't melt out was cooked the meat first then cut the meat so it had a pocket like a pita bread and stuffed everything in there. Yum yum yum. Would recommend to anyone who loves their gouda!

wow

FAB!!!! I used boneless pork chops and I browned them in a small amount of butter in a pan then simmered them in a white wine/chicken broth mix instead of grilling them. I also made an apple glaze with white wine and apple preserves and thickened it with some cornstarch. I love Gouda and I loved using with this recipe. Thank you! Very easy to make!

Extremely good and surprisingly juicy. Most pork chops I make are dry. The gouda cheese bacon really make this stand out. It will be served when next I have people over when I'm grilling!

This recipe is absolutely delicious! I browned the pork chops in the bacon grease per other reviews and the taste was amazing. The smoked gouda really made this recipe. I think I will try apples next time like the other reviewers suggested. I will be making this again!

This was delicious! The smokiness of the gouda and the bacon combined with cooking on the outdoor grill was out of this world! So fast and easy, with a gourmet result!

These were by far the best pork chops ever!! First time I made them I only had monterey jack cheese on hand so I breaded them, fried them, and baked them as others had suggested. They were awesome! Next time I followed the recipe and grilled them and they were so good!! Will definately make again. Soon!!

We made this exactly as written and it was really, really good. The only thing holding back a 5 was it was still just a bit bland. It's definitely a keeper though, so next time I'll just have to throw a little more seasoning on the exterior of the chop. Maybe those suggestions about browning in bacon fat first are the way to go. Whatever I do next time, there will be a next time! These were excellent paired with parmesan pasta and asparagus with basalmic butter sauce (recipe from this site). Yum!

omg!!! i used skinless, boneless chicken breasts instead of pork chops and it was awsome. never cooked with gouda cheese before and now i'm looking for other recipes that call for it. An amazing recipe, a great crowd pleaser!!!

Best pork chop I've had. Pan fried the chops in the bacon grease as suggested by an earlier review. MMMMMMMMMM!!

I have been wanting to try these for awhile and finally had the time to grill! I thought they were pretty good, but when I make them again, I will not add any extra salt. Salty enough as is without sprinkling it on top.

AMAZING!! my husband ask me to make it once a week I dont mind its cheap and easy. I perfer it on the grill I followed the recipe I deleated the salt its perfect.

I believe a recipe is a start for a cooking idea. I never follow them exactly; except for baking. I added a large spoonful of cream cheese and some finely chopped garlic chives from my herb garden. Next time, I might even add finely diced apple. This was delicious! Do not add salt, as the gouda and bacon provide plenty.

Very good with some little changes. I started by chopping 1/4 C. red onion and 2 T. garlic then saute in a skillet with a tab of butter. As soon as the garlic turned slightly brown I scooped out the onion and garlic to reserve. I then cooked HICKORY SMOKED BACON (1/2 lb.) in the same skillet and then saved the liquid. I added the cooked bacon, garlic and onion mix to the chopped parsley but added about 1/8C. chopped fresh basil, 2 tsp. sage and 2 tsp. of ground cayenne pepper. I increased the gouda to 6 ounces since I was needing to make 4 pork chops. I omitted the salt as it doesn't need it with the bacon and cheese. Also, I cooked the pork chops on a prepared cedar plank on the grill. YUMMY! Talk about adding some woodsy and smoked flavors!! For a sauce, I heated up the skillet with the reserve juices and added about 1/4 C. of Chardonnay to deglaze. After it bubbled slightly I cooled it down a bit added a tab of butter and 1/4 C. of heavy cream then poured it over the cooked pork chops. It was a huge hit with my teenager, my 10 year old and my 6 year old. I think my husband liked it...all he kept saying was mmmm....mmmmmm....mmmmmm!!