Smoked Gouda & Bacon Stuffed Pork Chops

First, cook bacon in a pan until crispy – set aside to drain on a paper towel, and then crumble.

Heat the olive oil in the pan, meanwhile cut slits in the center of each pork chop, leaving one side of the pork chop intact. This will create a “pocket” for your stuffing. In a small bowl, combine the shredded cheese, bacon, pepper and green onion. Stuff each pork chop with the cheese mixture until dispersed evenly. Then season each chop with salt and pepper to taste, and cook in the pan on medium heat until cooked through.

Be sure not to get the pan too hot, or the outside of the chops will burn before the inside is cooked. I also find it helpful to use toothpicks to hold the chops closed so the cheese filling stays inside.