Reverse Seared Bacon Gouda Stuffed Pork Chops
Ingredients
- 2 center-cut, bone-in pork chops, 2¼ inches thick
- 2 oz smoked Gouda cheese, shredded
- 4 slices bacon, cooked and crumbled (or store-bought bacon crumbles)
- ¼ cup fresh parsley, chopped
- 1 teaspoon olive oil, plus more for oiling the grate
- Man Meat BBQ Homestyle Rub, to taste
- Coarse ground black pepper, to taste
Optional Brine
Man Meat BBQ Pork Primer (brine for 2–8 hours before cooking)
Equipment & Fuel
- Royal Oak® 100% All Natural Hardwood Lump Charcoal
- Charcoal grill
- Instant-read thermometer
- Sharp knife
- Wooden toothpicks
- Small bowl
Directions
1. Optional brine
For extra juicy results, brine the pork chops in Man Meat BBQ Pork Primer for 2–8 hours before cooking. Remove from the brine and pat dry before proceeding.
2. Make the stuffing
In a small bowl, combine the shredded smoked Gouda, crumbled bacon, chopped parsley, and ⅛ teaspoon coarse black pepper. Mix until evenly combined.
3. Stuff the pork chops
Lay each pork chop flat on a cutting board. Using a sharp knife held parallel to the board, carefully cut a pocket into each chop going all the way to the bone, leaving the sides intact. Stuff the cheese mixture evenly into each pocket and secure the opening with a wooden toothpick. Brush the outside of each chop with olive oil and season generously with Man Meat BBQ Homestyle Rub and coarse black pepper.
4. Set up the grill for reverse sear
Load your grill with Royal Oak charcoal and set up for a two-zone cook — one side for low indirect heat and one side for high direct heat.
5. Smoke low and slow
Place the stuffed pork chops on the indirect heat side of the grill and cook at 225–275°F (107–135°C) until the internal temperature reaches 115–120°F (46–49°C).
6. Sear for the crust
Lightly oil the grill grate, then crank the grill to high heat (500–700°F / 260–371°C). Sear the chops for 1–2 minutes per side until a deep crust forms. Pull them off the grill when the internal temperature reaches 140–145°F (60–63°C). Be careful not to overcook.
7. Rest and serve
Remove the toothpicks and let the pork chops rest for 5–10 minutes before serving to lock in the juices. Serve and enjoy.
