These delicious pork chops are stuffed with an extra smoky mixture of smoked bacon and smoked cheese, with a little bit of parsley for freshness, before being baked until tender.
- 2 double-thickness bone-in pork chops
- 4 rashers smoked bacon
- 50g smoked cheese, grated
- 4 tbsp. freshly chopped parsley
- 1/2 tsp. black pepper
- 1 tsp oil
- Salt and pepper
Fry and crumble the bacon. Leave to cool. Mix the cheese, bacon, parsley and black pepper together.
Keeping your knife parallel to the cutting board, cut a deep pocket in the pork chops until you get to the bone. Stuff each chop with 1/4 of the cheese mix and secure with a cocktail stich. Coat the outside with oil and a little extra salt and pepper.
Put into a baking tin and bake the chops for 30 minutes or until the cheese is melted and the pork tender.