Why eat regular ol’ pork chops when you can eat stuffed pork chops? The latter (which I know you’re going to love!) can be found below. Be sure to check out my kalua pork for another flavorful pork recipe!
I really love when Mr. Incredible goes to the grocery store. Not only does he usually bring something home that I normally wouldn’t buy (and then eat guilt-free… hey, I didn’t buy it!), but sometimes he brings home things that are downright magical. Like the gouda stuffed pork chops he brought home last month. I wasn’t sure I would like them or that I even liked gouda… it turns out I did and I do.
Of course, buying pre-made foods at the store is 1. more expensive and 2. limiting when it comes to quality of ingredients. So, in my usual fashion, I recreated a recipe for gouda, bacon, and basil stuffed pork chops and they’ve become a family favorite. They’re that good.
If you can find ethically-raised pork, that is ideal for these chops. And if you can find grassfed gouda, even better. Gouda isn’t exactly a common cheese, so just do the best you can, mmmk?
Can gouda stuffed pork chops go paleo?
Technically, no, but I’ve been experimenting lately with dairy-free cheese spreads and have been really impressed with the Kite Hill almond cream cheese-style spreads. I would suggest stuffing the pork chops with one of these spreads, along with the crispy bacon pieces and basil. I think it would taste uh-mazing.
If you want to make these stuffed pork chops (and you do, trust me!), check out the details below!
Gouda, Bacon, and Basil Stuffed Pork Chops
- 4 boneless pork chops
- 4 oz gouda cheese
- 4 pieces crispy cooked bacon crumbled
- 1 tbsp chopped fresh basil
- 2 tsp smoked paprika
- 1 tsp Real Salt
- 1 tsp garlic powder
- 1 tsp coconut sugar
- Start up your grill so that it's about 400º by the time you're ready to grill your stuffed pork chops.
- Using a very sharp pairing knife, cut the first pork chop. Starting on the thickest side, cut from side to side. Cut into the chop, leaving about an inch on each side and creating a good-sized pocket, without cutting a hole (which is easier said than done, so cut carefully!).
- Repeat with remaining pork chops.
- Cut the gouda into thin slices, then divide into four even piles.
- Combine the bacon crumbles and chopped basil, then divide into four even piles with the gouda.
- Stuff those chops, each with a pile of your gouda and goodies
- Combine the salt and spices, then pat over each pork chop, coating each side.
- Place chops, stuffed side up, on the grill, and grill for about 20-25 minutes, or until the internal temperature reaches 160º.
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