The secret to these extremely flavorful chops is the awesome filling, which you can make by combining smoked Gouda with crumbled bacon, chopped parsley and black pepper. Cut a pocket into each pork chop and stuff with the cheese mixture before securing shut with a toothpick. Brush with oil and season with salt and pepper.
Instructions In a large skillet, cook bacon over medium heat until crisp. Add onion to bacon grease and season with salt and pepper. Increase heat to medium high and sprinkle pork chops with salt and pepper. Add broth to pan and scrape up any browned bits. Top pork chops with onion and bacon mixture and serve.
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.
While bacon is cooking, season six boneless pork chops with a blend of ground celery seed, garlic powder, onion powder, and salt. Wrap 2 slices of bacon around each pork chop. Bake the meat for 15 minutes at 425°F then turn and bake another 10-15 minutes or until pork tests done (about 145°F on a meat thermometer).