Big fat, butterflied pork chops stuffed with shredded gouda cheese and crispy pieces of bacon smoked until perfectly done and the delicious melted cheese is oozing out from the edges. That's what I call pure goodness!

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Helpful Information
  • Prep Time: 25 minutes
  • Cook Time: 2 hours
  • Smoker Temp: 225-240°F
  • Meat Finish Temp: 145°F
  • Recommended Wood: Cherry
What You'll Need
  • 4-6 butterflied pork chops (medium thickness is best)
  • Spicy brown mustard
  • Jeff's original rub recipe (purchase recipes here)
  • Gouda cheese, shredded (about 2 TBS per pork chop)
  • Bacon, cooked and crumbled (2 slices per pork chop)
  • Butcher's twine

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recipe-ad-rubAs with all pork and nearly everything else as well, my rub is just the perfect amount of flavor and seasoning for these delicious smoked pork chops to bring out the very best they can be.

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Step 1: Cook bacon and shred cheese

Cook bacon until it is crispy. You will need 2 slices per pork chop.

Make extra so you'll have some to nibble on.

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Let it cool then crumble into small to medium sized pieces.

2015-IMG_7584

Buy already shredded cheese or you can buy a block of cheese and shred it yourself.

2015-IMG_7581

I shredded about a cup of cheese so I had leftovers. You'll only need about 2 TBS per pork chop.

2015-IMG_7582

Mix 2 TBS of shredded cheese and 2 slices of crumbled bacon for each pork chop you plan to smoke.

2015-IMG_7611

Step 2: Stuff pork chops

I purchased pork chops that were already butterflied and ready to go.

2015-IMG_7609

First, we'll season the inside just a little with my original rub (purchase recipes here).

Add a little spicy brown mustard to help the rub to stick

2015-IMG_7621

Sprinkle my rub on the top

2015-IMG_7622

Place some of the cheese/bacon mixture to the top of the pork chop (one of the sides only)

2015-IMG_7623

Fold the butterflied pork chop over on top of itself

2015-IMG_7624

Step 3: Season outside of chops and tie up

Apply some spicy brown mustard to the outside of the stuffed pork chops

2015-IMG_7625

Rub the mustard all over the top and bottom of the pork chop then sprinkle Jeff's original rub (purchase recipes here) on both sides generously.

2015-IMG_7626

Cut (3) 24 inch pieces of butchers twine for each pork chop to tie it up.

Lay the pieces of twine parallel and at about 2 inch intervals.

Lay the pork chop on top of the twine.

2015-IMG_7627 2015-IMG_7628

Loop each piece of twine over the stuffed pork chop, pull it tight and tie a knot that will hold.

2015-IMG_7629

Trim the extra string with scissors or a sharp knife.

Place the tied up, stuffed pork chops on a bradley rack or cookie sheet and they are ready for the smoker.

2015-IMG_7630

Step 4: Smoke time

Set up your smoker for cooking indirectly at about 225-240°F using cherry or your favorite smoking wood.

Once the smoker is ready, place the stuffed pork chops directly on the grate or if you use Bradley racks, you can just place the rack onto the smoker grate.

Place a digital probe meat thermometer into one of the pork chops so you'll know when it is perfectly done.

You can expect the pork chops to take from 1.5 to 2 hours depending on actual thickness, how often you open the lid, weather conditions, and how cold the meat was when it went into the smoker.

If you are using a smoker that is not fueled by wood, you should apply smoke for at least an hour. I usually keep a light smoke going for the entire time to replicate the real wood smoker experience.

Ultimately, the pork chops are done and ready to eat when they reach 145°F.

Step 5: Finished

Serve the pork chops as they come off the smoker if possible so your eaters will get to experience the dish at it's very best and while the cheese is still very melty.

Oh.. and don't forget to cut and remove the butchers twine 😉

2015-IMG_7670 2015-IMG_7675

Get the Digital Recipes for Jeff's Rub and Sauce
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Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

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Printable Recipe

Smoked Pork Chops Stuffed with Gouda and Bacon
Recipe Type: Entree
Cuisine: Hot Smoking
Author: Jeff Phillips
Prep time:
Cook time:
Total time:
Serves: 4-6
Big fat, butterflied pork chops stuffed with shredded gouda cheese and crispy pieces of bacon smoked until perfectly done and the delicious melted cheese is oozing out from the edges. That’s what I call pure goodness!
Ingredients
  • 4-6 butterflied pork chops (medium thickness is best)
  • Spicy brown mustard
  • Jeff’s original rub recipe (purchase recipes here)
  • Gouda cheese, shredded (about 2 TBS per pork chop)
  • Bacon, cooked and crumbled (2 slices per pork chop)
  • Butcher’s twine
Instructions
Step 1: Cook bacon and shred cheese
  1. Cook bacon until it is crispy. You will need 2 slices per pork chop.
  2. Make extra so you’ll have some to nibble on.
  3. Let it cool then crumble into small to medium sized pieces.
  4. Buy already shredded cheese or you can buy a block of cheese and shred it yourself.
  5. I shredded about a cup of cheese so I had leftovers. You’ll only need about 2 TBS per pork chop.
  6. Mix 2 TBS of shredded cheese and 2 slices of crumbled bacon for each pork chop you plan to smoke.
Step 2: Stuff pork chops
  1. I purchased pork chops that were already butterflied and ready to go.
  2. First, we’ll season the inside just a little with my original rub.
  3. Add a little spicy brown mustard to help the rub to stick
  4. Sprinkle my rub on the top
  5. Place some of the cheese/bacon mixture to the top of the pork chop (one of the sides only)
  6. Fold the butterflied pork chop over on top of itself
Step 3: Season outside of chops and tie up
  1. Apply some spicy brown mustard to the outside of the stuffed pork chops
  2. Rub the mustard all over the top and bottom of the pork chop then sprinkle Jeff’s original rub on both sides generously.
  3. Cut (3) 24 inch pieces of butchers twine for each pork chop to tie it up.
  4. Lay the pieces of twine parallel and at about 2 inch intervals.
  5. Lay the pork chop on top of the twine.
  6. Loop each piece of twine over the stuffed pork chop, pull it tight and tie a knot that will hold.
  7. Trim the extra string with scissors or a sharp knife.
  8. Place the tied up, stuffed pork chops on a bradley rack or cookie sheet and they are ready for the smoker.
Step 4: Smoke time
  1. Set up your smoker for cooking indirectly at about 225-240°F using cherry or your favorite smoking wood.
  2. Once the smoker is ready, place the stuffed pork chops directly on the grate or if you use Bradley racks, you can just place the rack onto the smoker grate.
  3. Place a digital probe meat thermometer into one of the pork chops so you’ll know when it is perfectly done.
  4. You can expect the pork chops to take from 1.5 to 2 hours depending on actual thickness, how often you open the lid, weather conditions, and how cold the meat was when it went into the smoker.
  5. If you are using a smoker that is not fueled by wood, you should apply smoke for at least an hour. I usually keep a light smoke going for the entire time to replicate the real wood smoker experience.
  6. Ultimately, the pork chops are done and ready to eat when they reach 145°F.
Step 5: Finished
  1. Serve the pork chops as they come off the smoker if possible so your eaters will get to experience the dish at it’s very best and while the cheese is still very melty.
  2. Don’t forget to cut and remove the butchers twine.

 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

7 Comments on this article. Feel free to join this conversation.

  1. Judy August 28, 2016 at 7:31 pm - Reply

    My husband smoked these and the flavor was good, but the gouda was almost gone. Part of the problem was that it was 153 when he pulled it. Also, we let it rest of 25-30 minutes and put it on the grill to warm it up. Which do you think did the most to dry it out?

  2. Jim February 18, 2016 at 8:49 am - Reply

    Wow. Used Jeff’s Rub and this was great. First item I cooked on my Lil Texas Elite. Pork on Pork crime is my favorite. The stuffing with Bacon and Gouda was fantastic. I used regular Gouda not smoked. Had some issue keeping temperature of grill stable but instant read thermometer made it easy to know when done. Getting the butterflied pork chops was clutch too. Looking forward to my next smoking adventure.

  3. Ken January 17, 2016 at 5:14 pm - Reply

    Put a few craisins in the mix -even Better!

  4. Jesse M. Bingham July 9, 2015 at 12:02 pm - Reply

    Enjoyed this!

  5. Jerry Bark July 9, 2015 at 9:18 am - Reply

    A Crowd Pleaser!! A great 4th of July dinner with friends and family. A must try and even better the next day!!!

  6. Karl Koelle July 3, 2015 at 10:51 am - Reply

    Made this last week; it was amazing. I had friends and family threatening to report my pictures on FB as “food porn”, and it tasted as good as it looked. Thanks!

  7. Chuck July 2, 2015 at 7:09 pm - Reply

    Tried the smoked pork chop stuffed mozzarella cheese and bacon (wife doesn’t like gouda cheese). Excellent! I followed the recipe with the exception of cheese. Very very good. My co-workers will be in envy once I heat one of these chops at lunch.

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