Barbecue Pork Chops with Smoked Cheese

    35 min

    Pork chops are stuffed with smoked cheese and bacon, before being barbecued to perfection. Serve with a side salad, jacket potatoes, mashed potatoes or rice. A delicious change from the traditional barbecue food.

    649 people made this

    Serves: 2 

    • 50g smoked Gouda cheese, grated
    • 4 rashers streaky bacon, cooked and chopped
    • 4 tablespoons chopped fresh parsley
    • 1/8 teaspoon ground black pepper
    • 2 (5.5cm thick) bone-in pork chops
    • 1 teaspoon olive oil
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat an outdoor barbecue for medium heat.
    2. In a small bowl, combine the cheese, bacon, parsley and 1/8 teaspoon black pepper.
    3. Lay the chop flat on chopping board and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket and close with a cocktail stick. Brush meat with oil and season with salt and more black pepper.
    4. Lightly oil the cooking grate. Barbecue over medium heat for 5 to 8 minutes on each side or until pork is done. Careful not to overcook!

    Alternative cooking methods

    The pork chops can also be cooked in a frying pan or under the grill.

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    Average global rating:

    Reviews in English (570)


    Great recipe - very tasty. I do prefer mine a little more cheesy though. Next time will add a little more or maybe top with a melted cheese sauce.  -  03 Apr 2014


    Made these for myself and my hubby and they were 'delicious'......the ingredients go so well together!I don't have a bbq,so baked them in the oven for 30 mins and they turned out great!  -  03 Oct 2012


    I modified this recipe to be made with pork tenderloin, instead of pork chops, and it was SO good. I butterflied and then pounded the tenderloin until it was a rectangle. Then, sprinkled salt, pepper, and a little sage on the inside in addition to the other fillings. Rolled it up and secured with kitchen twine. Rubbed the outside with olive oil, salt and pepper, and roasted at 400* for about 20 minutes. Delicious.  -  29 Oct 2006  (Review from Allrecipes US | Canada)