Smoked Pork Chops Stuffed with Gouda and Bacon

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Smoked Pork Chops Stuffed with Gouda and Bacon

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!

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
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;-)

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

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

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

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

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

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

Sprinkle my original rub (purchase recipes here) on the top

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

Fold the butterflied pork chop over on top of itself

Step 3: Season outside of chops and tie up

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

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.

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.

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

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.

Step 4: Smoke time

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

If your smoker uses a water pan, fill it up.


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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.

I recommend placing a digital probe meat thermometer such as the Smoke by ThermoWorks into one of the pork chops so you'll know when it is perfectly done. (there's no other way to ensure meat gets done perfectly and safely).

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 😉

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Printable Recipe

Smoked Pork Chops Stuffed with Gouda and Bacon
Prep Time
25 mins
Cook Time
2 hrs
 
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!
Course: Entree
Cuisine: Hot Smoking
Servings: 4 -6
Author: Jeff Phillips
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
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.

 

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2018-07-05T13:34:01+00:00 By |11 Comments

About the Author:

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

11 Comments

  1. RW July 16, 2018 at 11:37 am - Reply

    Mine are not tender at 155. They are just too tough. Any help? Cook longer? I was cooking at 225

  2. RW July 16, 2018 at 11:36 am - Reply

    Mine are tender at 155. They are still too tough.

  3. Mark July 7, 2018 at 10:23 pm - Reply

    OMG – This was awesome! Made this today. Used bone in chops. It did cook faster than i anticipated. I pulled them at 153 degree internal temp and they were juicy and tender.

  4. 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?

    • MARK July 7, 2018 at 10:26 pm - Reply

      I also pulled mine at 153. No issues with that so I’d guess it was the warm up. Did you tie em up tight enough? The cheese does melt to a thin layer but I didn’t lose any : )

  5. 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.

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

    Put a few craisins in the mix -even Better!

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

    Enjoyed this!

  8. 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!!!

  9. 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!

  10. 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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DON’T MISS OUT!
Subscribe To Newsletter
Be the first to get latest recipes straight to your email inbox.
+ Free 37-page ebook on Smoking Meat Basics
Subscribe
Give it a try, you can unsubscribe anytime.
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DON’T MISS OUT!
Subscribe To Newsletter
Be the first to get latest recipes straight to your email inbox.
+ Free 37-page ebook on Smoking Meat Basics
Subscribe
Give it a try, you can unsubscribe anytime.
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