Pork chops are great, but have you ever taken them to the next level by stuffing them with smoky gouda and crispy bacon? This Baked Stuffed Pork Chops recipe isn’t just another pork chop dinner — it’s an explosion of flavor with gooey, melty cheese, savory bacon, and perfectly seasoned pork.
It’s the kind of dish that makes you wonder why you ever settled for plain chops in the first place!
What to Gather
The key to making these baked stuffed pork chops amazing is using the right ingredients. Each one plays a role in delivering a juicy, cheesy, and perfectly seasoned piece of pork. A full list of ingredients with measurements is available in the printable recipe card below.
- Bone-In Pork Chops – Thick-cut chops work best to hold all that gooey, cheesy goodness inside. Boneless will work in a pinch, but bone-in keeps them extra juicy.
- Coarse Kosher Salt – Salt brings out the natural flavors of the pork without overpowering it.
- Ground Black Pepper – A little heat balances the richness of the filling.
- Smoked Paprika – This spice adds a subtle smokiness that complements the bacon, pork, and gouda.
- Garlic Powder – This is a must for savory deliciousness in this dish.
- Vegetable Oil – Oil helps create that golden sear that locks in the juices. Alternatively you can use olive oil or butter.
- Smoked Gouda – Creamy, smoky, and melty, this cheese brings major flavor to the dish. Freshly grated is best for the maximum melt factor and flavor.
- Bacon – Crispy, crumbled bacon adds a salty crunch to the filling.
- Fresh Garlic – A bit of fresh minced garlic gives an extra punch of flavor.
- Italian Parsley – This herb adds a fresh pop of herby brightness to balance the richness.
- Best Sauteed Mushrooms – These add an extra layer of umami and pair perfectly with the pork and Gouda.
The Game Plan
These baked stuffed pork chops come together easily, and the result is a gorgeous, cheesy masterpiece. Here’s how to make it happen:
- Prepare the Pork Chops. Slice a pocket into the side of each pork chop, making sure not to cut all the way through.
- Season the Chops. Add the salt, pepper, paprika, and garlic powder to a bowl and stir together. Rub this mixture all over both sides of the pork chops.
- Sear to Perfection. Drizzle the vegetable oil into a preheated pan, then sear the pork chops until they develop a deep golden crust. Flip and repeat on the other side.
- Make the Filling. Combine the shredded gouda, crumbled bacon, minced garlic, and parsley in a bowl.
- Stuff the Chops. Insert the stuffing mixture into each pork chop’s pocket. If you have extra, pile it on top!
- Finish in the Oven. Bake the stuffed chops until the cheese is melted and the pork reaches the perfect doneness. No need to use a baking dish- bake them right in the skillet. You can use a meat thermometer to check for doneness. Let them rest for a few minutes before serving.
5S Philosophy 👩🏻🍳
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- Salt – The right amount of salt ensures every bite is flavorful and juicy.
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- Seasoning – A balanced mix of smoked paprika, garlic powder, and black pepper gives these pork chops just the right kick.
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- Swaps – Not a gouda fan? Try sharp cheddar or pepper jack for a different spin. Turkey bacon works if you want an alternative, and shallots can be added for a mild oniony flavor. You could even swap the pork for chicken.
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- Senses – The sizzle of the sear, the smell of smoky bacon and garlic wafting through the kitchen, and that first gooey, cheesy bite — this dish is a full sensory experience!
Perfect Pairings
These baked stuffed pork chops are rich and packed with flavor, so pairing them with the right side dishes takes the meal to the next level.
Creamy mashed potatoes soak up all the juices, while Brussels sprouts with bacon add a caramelized crunch. And if you really want to go all out, buttery garlic knots are never a bad idea. These are shown with our best sauteed mushrooms– which are both sweet and savory with a few extra ingredients.
Storage and Freezing
These baked stuffed pork chops store well, making them great for meal prep or leftovers!
Make Ahead
The filling can be prepped a day in advance and stored in the refrigerator until you’re ready to stuff and cook.
How to Store
Store cooked pork chops in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Can I Freeze Baked Stuffed Pork Chops?
Wrap each cooked pork chop tightly and keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Your Questions Answered
The key is to create a tight pocket in the pork chop. You can also secure it well with toothpicks. Chilling the stuffed chops for about 30 minutes before cooking can help the filling set and reduce the chances of a cheesy catastrophe.
For the ultimate stuffed pork chop experience, aim for bone-in pork chops that are about 1.5 to 2 inches thick. This gives you plenty of room to create a pocket for the gouda and bacon mixture without risking dry meat.
Air fryers are fantastic for creating crispy, juicy stuffed pork chops. Preheat your air fryer to 375 degrees Fahrenheit and cook the stuffed chops, flipping halfway through. The air fryer will give you that perfect golden exterior with minimal added oil.
More Pork Recipes
Looking for more succulent pork dishes? You’re in luck! Check out these amazing dishes that will have everyone asking for seconds.
- Pork and Sauerkraut Skillet
- French Onion Pork Loin
- Pork Medallions with garlic butter
Baked Stuffed Pork Chops
Ingredients
- 4 bone-in pork chops
- 2 teaspoons coarse kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 teaspoon vegetable oil
- 3/4 cup smoked gouda , freshly shredded
- 1/4 cup bacon , cooked and crumbled
- 2 cloves fresh garlic , minced or grated
- 2 teaspoons Italian parsley , minced
- 2 cups best sauteed mushrooms
Instructions
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.
- Remove from the heat and set aside to cool slightly.
- 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.
- 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.
- 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.
- Remove and allow to cool for 5 minutes before serving. Serve with 2 cups best sauteed mushrooms , if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
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