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Keto Dinner

Pork Chops Stuffed with Smoked Gouda and Bacon

There’s something undeniably comforting about a juicy pork chop stuffed with melted smoked Gouda and crispy bacon. I love how this keto-friendly dinner feels indulgent yet comes together in minutes. Whether you’re following a low-carb lifestyle or simply craving a hearty, protein-packed dish, these stuffed chops deliver big on taste without the carbs.

15 min Prep time 20 min Cook time 35 min Total time 2 Servings 350 Calories
Pork Chops Stuffed with Smoked Gouda and Bacon

Ingredients

  • ounces smoked Gouda cheese, shredded
  • slices bacon, cooked and crumbled
  • /4 cup chopped fresh parsley
  • /8 teaspoon ground black pepper
  • (2 1/4 inch thick) center-cut, bone-in pork chops
  • teaspoon olive oil
  • /4 teaspoon salt
  • ground black pepper to taste

Instructions

  1. Step 1

    I start by preheating my grill to medium heat, aiming for a steady temperature around 350°F. In a small mixing bowl, I combine the shredded smoked Gouda, crumbled bacon, fresh parsley, and 1/8 teaspoon of black pepper. This mixture smells incredible already! Then, I take each pork chop and place it flat on a cutting board. With a sharp knife, I carefully cut a horizontal pocket into the side, working my way to the bone but leaving the edges intact—think of it like slicing a pita pocket. Spoon the cheese mixture evenly into each pocket, pressing gently to fill. Seal the opening with a wooden toothpick to keep all that goodness inside. Next, brush both sides of the chops with olive oil and season generously with salt and a few grinds of black pepper. When the grill is hot, lightly oil the grate and place the chops directly over the heat. Grill for about 5-8 minutes on the first side, then flip and cook for another 5-8 minutes on the other side. The pork is done when an instant-read thermometer reads 145°F. Avoid the temptation to overcook—juicy chops are the goal. Let them rest for a few minutes before removing the toothpicks and serving.

Chef's Tip

I always let the chops come to room temperature for about 15 minutes before grilling. This helps them cook evenly and keeps the center from being cold. Also, don’t skip the resting time after cooking—it allows the cheeses to set slightly so they don’t ooze out when you cut.

Storage Tips

Store leftover stuffed pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or air fryer until warmed through to prevent the cheese from separating.

Variation Tips

Swap the smoked Gouda for sharp cheddar or pepper jack for a different flavor profile. For a complete keto meal, serve alongside roasted asparagus or a crisp side salad with olive oil vinaigrette.

Frequently Asked Questions