Double Stuffed Alberta Pork Chops
This recipe for pork chops, stuffed with a beautiful mixture of rye bread, onions, gouda cheese, and bacon, is perfect on the BBQ, or baked in the oven. If you're feeling adventurous try smoking it in your BBQ with maple woodchips
Dish Type: main dish Lifestyle: dairy free, nut free
- 1 loaf of local, organic rye bread, cut into small cubes
- 1/3 cup organic chicken stock
- 1 large onion, diced fine
- 4 slices of bacon
- 1/2 cup shredded gouda cheese
- 2 tbsp fresh thyme, chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper 4
- double thick pork chops, bone-in if possible ( we recommend Spragg's)
Salt and pepper for seasoning
- Preheat your oven or BBQ to 375°F. If smoking your chops (only do this on the BBQ) prepare two tinfoil packages that each contain 1/2 cup dry wood chips and 1/2 cup woodchips that have been soaked in water overnight.
- In a large bowl combine the rye bread cubes and chicken stock. Let stand for 5 minutes so that the stock can soak into the bread.
- In a small pan sauté 8 strips of bacon over medium-high heat until semi-crispy. Remove from the grease and cut up into chunks before adding to the bread mixture along with the onion, garlic, cheese, and thyme.
- While the mixture stands cut a small hole into the side of each pork chop and use the end of a wooden spoon to gently create a pocket inside the pork. Take 2 tbsp of the filling and gently stuff it inside the chops, it may require more or less stuffing depending on the size of your chops.
- Wrap each chop with two strips of bacon and secure with a bamboo skewer that has been soaked overnight. Cook for 20-25 minutes or until a knife inserted into the center of each chop is hot to the touch. If smoking reduce the cooking heat to 200°F and smoke for 2 hours, replacing the woodchips halfway through.
Let stand for 10 minutes and remove the skewer before serving