Direction

1. Preheat the oven to 350°F.
2. Lay 4 bone-in pork chops on a flat work surface and using sharp paring knife or small chef's knife, cut a slit horizontally to make a pocket in the pork, bringing the knife to the bone, but not cutting either side so when you stuff it with cheese, it stays inside. Set aside.
3. In a small bowl, stir together the 2 teaspoons coarse kosher salt, 1 teaspoon ground black pepper, 1 teaspoon smoked paprika and 1/2 teaspoon garlic powder. Rub on both sides of each pork chops.
4. Heat a large, oven-proof pan over medium-high heat. Add the 2 teaspoon vegetable oil and then the pork chops, searing until brown on both sides, approximately 4 minutes.
5. Remove from the heat and set aside to cool slightly.
6. In a another small bowl, toss together the 3/4 cup smoked gouda, 1/4 cup bacon, 2 cloves fresh garlic and 2 teaspoons Italian parsley.
7. Using two forks, carefully stuff the cheese mixture into each prepared pocket of the pork chops. If there is leftover stuffing, simply place it on top of the pork chops.
8. Bake for additional 5-6 minutes, or until an internal temperature reaches 145°F in the pork (this varies greatly based on how thick the chops are, mine were 1 1/2 inches thick.
9. Remove and allow to cool for 5 minutes before serving. Serve with 2 cups best sauteed mushrooms , if desired.
10. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.