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Bacon, Apple & Gouda Stuffed Pork Chops and a Free Jug of Better than Bouillon

Mention the word “Stuffed” to me in reference to food and my eyes will almost always light up with anticipation.  I can see you nodding your head in agreement with me. And why wouldn’t you?

While food in itself is delightful, food stuffed with more food is usually double the pleasure.  It only makes sense when you stop to think about it.  Seriously, why eat a lonely graham cracker when you can have one with chocolate and marshmallow in the middle?   Peppers and mushrooms are perfectly capable of standing on their own two feet, but drop in a little cheese and crumbled meat if you really want to see them dance.   And of course there’s pasta shells.  They’re just begging to be stuffed with any and all form of culinary delight.

These chops are no exception.  While good on their own, the addition of cheese, spinach and stuffing elevates them to a whole other level of dinnertime enjoyment.  So what in the blazes are we still sitting here for?  My hunger is asking for a little food stuffed food; let’s get off the couch and do this.

Begin by cooking up a few slices of bacon.  When they’re good and crisp, chop into bitty pieces and set to the side.  And here’s where we get serious.  Add in a little apple, onion and garlic to the pan you just cooked the bacon in.  Awe yea.  Food cooked in food; you better believe I’m going there.

Remove it from the pan and add in some water, italian bread crumbs and my secret ingredient; Better than Bouillon Organic Chicken Base.  Finally, introduce that bacon into it’s new flavor filled home and stir the whole bada bing together.

We’re officially ready to get “stuffing”.  Begin by cutting a pocket into your chops.  It should look a bit like the picture below.  Make it as deep and wide as you can without cutting through the walls of the pork.  Mine is so reminding me of Joan Rivers botoxed lips (I can’t believe I just went there).

Now stuff it full, beginning with the cheese then spinach and finishing with the stuffing.  If you’re able to, close it up with kitchen twine or toothpicks.  I had the unfortunate circumstance of only having three chops to my name so subsequently mine are all “power” stuffed and completely incapable of closure (kind of like Joan Rivers botoxed lips).  Dang, if I didn’t just go there again.

Salt and pepper the stuffed chops and sear them up on both sides.  Check out the gorgeous caramel color on top of that pork.

They’re brown, they’re beautiful.  They’re all yours.  At this point, all that’s left to do is finish them in the oven until the pork is cooked through; about 10-15 minutes.

Time to stuff our mouths and bellies with some fantabulous food stuffed food.

Last up, before I sign off, I’m offering up ten jars of Better than Bouillon (1 jar each) to the first ten people that leave comments below!  Simply head over to the Better than Bouillon website and let me know what flavor you’d like to try out.  I’ll send your information to the people who make things happen and just like that, you too will be able to stuff chops with delightful food additions in the comfort of your very own home.  Off ya go!

Bacon Apple and Gouda Stuffed Pork Chops

Yield: Four Stuffed Chops

Total Time: 45 min


4 Boneless Pork Chops, 3/4"-1" Thick
3 Slices Bacon
1/3 Cup Diced Apple
1/4 Cup Diced Onion
2 Cloves Garlic, Minced
1/4 Cup Water
1/2 tsp Better Than Bouillon Organic Chicken Base
1/4 Cup Italian Bread Crumbs
2-3 Oz. Fresh Spinach Leaves
4 Slices Gouda or Fontina Cheese
1 Tbsp Canola Oil
Salt and Pepper to Taste


Cook up the bacon slices and dice them into small pieces. Set to the side.

In the same pan you used to cook the bacon, cook up the diced apples, onion and garlic on medium heat for 2-3 minutes.

Remove from heat and add in the water, chicken base and bread crumbs.

Add the bacon pieces back in and stir to combine. Add salt and pepper if needed.

Transfer to a separate bowl.

Slice each pork chop down the middle to create a pocket for stuffing.

Add a slice of the cheese, followed by the spinach and finished with a hearty spoonful or two of the stuffing. If you can, toothpick or kitchen twine them shut.

Still using the same pan you cooked the bacon and stuffing in, add the oil and heat it up to medium high.

Salt and pepper the stuffed chops and add them to the pan to sear the outsides for about four minutes, flipping them halfway through.

Transfer to a baking dish and finish in the oven at 325 degrees. It will take approximately 10-15 minutes for your pork to finish cooking through depending on the thickness of the chop used. Internal temperature should be about 150 degrees.