From the kitchen of Marlene Knewasser
Preheat grill, medium heat.
FILLING
In a bowl, stir together:
6 oz smoked Gouda cheese, shredded
12 slices bacon, cooked and crumbled
3/4 c fresh parsley, chopped
1/8 tsp pepper
Set aside.
MEAT
6 (2 1/4 inch thick) bone in pork loin chops
Cut a pocket into each chop.
To cut a pocket, make a small horizontal cut on the fatty side of the chop, cutting to the bone without cutting through the other side. Move the knife inside the chop to make a large pocket while keeping the opening cut small.
ASSEMBLY
Use a spoon to add filling to each pork chop pocket.
Secure with a toothpick.
Brush both sides of chops with olive oil.
Season with salt & pepper.
Grill, over medium heat, about 7 minutes a side.
Internal temperature should be at a minimum 145, maxiumum of 160.
Careful not to overcook.