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Rating: 5 stars I modified this recipe to be made with pork tenderloin, instead of pork chops, and it was SO good. I butterflied and then pounded the tenderloin until it was a rectangle. Then, sprinkled salt, pepper, and a little sage on the inside in addition to the other fillings. Rolled it up and secured with kitchen twine. Rubbed the outside with olive oil, salt and pepper, and roasted at 400* for about 20 minutes. Delicious. Thumb Up Helpful (466)

Rating: 5 stars Ok, so i use this website almost everyday, but i've never felt compelled to write a review...that is until i made this recipe!!! Sooooo fantastic! Now i tweaked it a bit. i used thick boneless centercuts instead of chops. Gruyere instead of gouda and added diced, skinless apple to the mix. i seasoned the chops with a little salt, pepper, and spicy mustard. Heated up an indoor grill and seared them for 7 minutes each side, then broiled them for 3 minutes after topping them with the remaining filling. My boyfriend went crazy over them!!! Thumb Up Helpful (292)

Rating: 4 stars I made this in a saute pan instead of on the grill. I used boneless chops as well. 5 minutes per side would have been great. I found that with the cheese and bacon no additional salt was required. Only 1 ounce of cheese was needed. This is delishious. I made a quick pan sauce by deglazing with a bit of left-over champagne, cream and a touch of butter. Yummy. Thumb Up Helpful (230)

Rating: 5 stars I'd give TEN STARS if I could! My husband likes smoked Gouda, we tried this as per the directions. SO EASY to make, SO SIMPLE and yet it TASTE GOURMET!!! Can PLEASE AND IMPRESS anyone you cook it for. Easy to grill! I bet you could switch whichever cheese you prefer and it would still be great! Why did I have to dig for this recipe, this should be the very first one that comes up when you ask for PORK CHOP RECIPES!! YEAH, THIS IS THE BEST! Thumb Up Helpful (111)

Rating: 5 stars I added about a quarter of a chopped apple to the rest of the ingredients, and really jammed the filling into two very large boneless chops. ( 2 1/2 ") I secured the chops with a metal pick. I dusted with flour and browned them in the bacon grease, about 3 minutes each side. Then I put them in the oven , seam side UP and baked about 20 minutes at 350. I watched them closely. My chops were very cold when I put them in the oven. One chop was enough for the two of us. The second time I made them, I browned them in a little Olive Oil and then grilled them. I didn't add apple. I think I liked them grilled a little better, but both times 5 stars. Both times, very, very good. It is an easy recipe. I used good quality smoked Gouda. Don't substitute the cheese, that is what makes them so good. You can make them ahead of time, refrigerate and bake later. A great company dish. Thumb Up Helpful (75)

Rating: 5 stars This was SUCH a hit! We are a part of a monthly dinner club with three other couples and we were responsible for the main dish this last month. I made these and thought my husband was going to drool all over his plate! It was too cold to grill so I made some modifications...I used very thick/large boneless pork loins and I pan seared them about 3-4 min per side and then baked them at 350 for about 20/25 minutes. They were great! However, I could have used some sort of gravy over the top or maybe some melted cheese - my husband liked them the way they were. Thumb Up Helpful (66)

Rating: 5 stars FANTASTIC! I didn't use chops as big as asked for but bought the thick cut chops from the store and had the butchermake the pocket for me. I cooked my bacon crisp and did 6 slices instead of 4. I used a bit more cheese to but other then that did everything as stated. My butcher suggested i use cooking twine and lace it over the tooth picks that i used to seal the slit, i did and it worked out great. I didn't loose any of the goodies from inside the stuffed pocket. Thanks for a great recipe!! Thumb Up Helpful (54)

Rating: 5 stars These were the best pork chops I have ever eaten. They were so easy but elegant! I've made them twice. The first time I grilled them and the second time I broiled them. I like the grilled way better because of the extra flavor I get from the grill. I was concerned about them not getting done or drying out but they were cooked to perfection. This is one recipe that I will make until death do us part!! Thumb Up Helpful (38)

Rating: 5 stars I make this all the time for company and it is always a crowd pleaser. I usually use brie just because I like it better! Then I make my husband take it out and grill it!Fresh thyme is a great addition. Thumb Up Helpful (31)