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Grilled Triple Cheese and Bacon Stuffed Pork Chops

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“My DH raved about these chops calling them "EPIC", and they now supersede his 2 other most favorite meals that I prepare which are my baked chicken Parmesan and my mom's lasagna recipe. He claims they can stand up in any fancy restaurant as their house specialty and that they would get away with charging well over $50 per meal...then again he does have to still live with me after he eats he could be slightly over exaggerating! LOL I presented these along side a tossed Caesar Salad and a serving of Tender Field Peas with Snap Beans. Hope you enjoy!”
3 Grilled Chops

Ingredients Nutrition


  1. Preheat Grill.
  2. Fry the bacon in a frying pan over medium/low heat until it is very crispy. Wrap in paper towel once done to drain the fat off and set aside until completely cool.
  3. Rinse and pat dry the pork chops.
  4. Turn chops onto their side (fat side down) and cut a pouch lengthwise down the chop -- leave about 1/4" from each end be sure to not slice down all the way through the chop to the other side.
  5. Season all 3 chops inside and out with half of the seasoning salt. Reserve the remaining salt for the stuffing.
  6. In a small bowl, crumble all the bacon and then combine the cheeses, parsley and the remaining 1/4 tsp of the seasoning salt. Toss well with hands.
  7. Equally divide the stuffing between the 3 chops by filling the pouches of each with the mixture.
  8. With cooking twine or toothpicks ( I prefer twine ) close, as tightly as you can, the pouch of each pork chop.
  9. Grill over medium heat 6-8 minutes on each side depending on the thickness of your chops.
  10. Be sure to use a meat thermometer to check the internal temperature and to ensure that you DO NOT OVER COOK! You should reach at least 145 degrees (the USDA has reduced their recommended internal temperature on pork chops down from 160 degrees due to the potential to overcook when trying to reach 160 degrees).
  11. **I grilled my almost 2" chops for 5 min on each side and then flipped again and rotated the chop 1/4 turn (to create a crisscross grill pattern) and grilled each side again for about 3 minutes. I removed from the heat when the internal temperature was about 150 degrees and then loosely covered with aluminum foil and let rest for about 3-5 minutes and then be sure to REMOVE the twine or toothpicks before serving.**.

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