Bacon/Gouda Stuffed Pork

There was a time that I had to spend 29 long days away from my family while I was taking care of family business out of state. The nights were long without my husband and daughter, so I made sure to fill my time by creating some new, delicious meals. This gem was the first meal of the 29 day journey.

It was a comforting meal (which is what I needed for this sad day), but it was also packed full of yummy flavors. It was so delicious that I will make it again & again. I have included the entire meal here, give it a try and let me know how it tastes for you.

TIP: I cook almost everything in a cast iron pan. I think it makes all food taste better and has so many benefits. Click here to read the full article I wrote on cast iron cooking. If you have not tried cooking on cast iron, run out and buy yourself a pan. No need to spend a fortune. Target has cast iron skillets for around $29.

This meal is cooked entirely in cast iron. You can use other cooking appliances, but cast iron is our preferred.


4 Thick Boneless pork chops
2 Slices Bacon-Diced
2 oz Smoked Gouda-Diced
2 Sprigs Thyme or 1 tsp of Dried Thyme
Salt & Pepper – to taste
1 Bunch Radishes Trimmed
1 tbsp Olive Oil
2 Cups Your Preferred Greens


1. Preheat oven to 425F.

2. Put the olive oil in a cast iron pan (or any oven safe pan) and place the radishes in the pan. Sprinkle with salt. I prefer to use Kosher Salt for most dishes. Place in hot oven for 15 minutes. **TIP** I use a pan that can accommodate my pork and radishes in the same pan. This is optional, but will flavor the radishes so much better.

3. Optional: Quarter red potatoes in the pan and sprinkle with salt and pepper

4. Dice the bacon and gouda.

5. Season the pork with salt and pepper.

6. Cut a slit into the top of each pork chop. Do not cut all the way through the chop.

7. Stuff the slits in the chop with bacon, gouda and thyme.

8. Preferred method: place the chops in the hot pan with the radishes with the stuffed side up. Bake for 8 minutes.

9. Flip the chops over. Cook for 10 minutes.

10. Flip the chops back over with the stuffed side up and cook for an additional 5 minutes.

11. Serve over a bed of greens (mixed, spinach or arugula). Dress the greens with pan juices and salt. Top with the roasted radishes.

Nutrition Calories: 357 per serving Carbs: 7g (5 net) Fat: 25g Protein: 33g Fiber: 2g Sugar: 3g
DISCLAIMER: The potatoes are NOT included in the calorie count.



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