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 (Purchase formula here | Purchase bottled rub)
  • Gouda cheese, shredded (about 2 TBS per pork chop)
  • Bacon, cooked and crumbled (2 slices per pork chop)
  • Butcher's twine
  • Leave-in meat thermometer such as the new Smoke X
IMG 0244Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

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.

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

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

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

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Step 2: Stuff pork chops

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

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First, we'll season the inside just a little with my original rub (Purchase formula here | Purchase bottled rub).

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

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Sprinkle my original rub (Purchase formula here | Purchase bottled rub) on the top

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

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Fold the butterflied pork chop over on top of itself

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Step 3: Season outside of chops and tie up

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

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

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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.

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

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Trim the extra string with scissors or a sharp knife.

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

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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.

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 new Smoke X by ThermoWorks into one of the pork chops (or 3 of them, just because you can) so you'll know when it is perfectly done.

I just wrote a review for this new thermometer so check it out to see if it might serve your needs to keep yourself and your friends and family safe when you cook.

smokex orange Smoke20X4 gen01

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 family, friends and guests 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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Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!

We ship blazingly fast and orders over $50 ship free!

Check them out! | Read the reviews

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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books
smoking-meat-book-cover

Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-cover

Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Amazon | Barnes & Noble

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Printable Recipe

gouda and bacon stuffed smoked pork chops
Print Recipe
4.84 from 6 votes

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!
Prep Time25 mins
Cook Time2 hrs
Servings: 4 -6

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

  • 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.
  • Add a little spicy brown mustard to help the rub to stick
  • Sprinkle my rub 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 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.
  • 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.
  • Don’t forget to cut and remove the butchers twine.