2 ounces smoked Gouda cheese, shredded (For a goat cheese alternative try Chevrelait)
4 slices Applewood Smoked bacon, cooked and crumbled
1/4 cup chopped fresh parsley
1/8 teaspoon ground Hudson Valley Homestead 4 Peppercorns
2 (2 1/4 inch thick) center-cut, bone-in pork chops
1 teaspoon Calamata Extra Virgin Olive Oil
1/4 Trapani Sea salt
Preheat an outdoor grill for medium heat.
In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
Lay the chop flat on cutting 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 wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done.