4 oz Smoked Gouda Cheese, shredded
8 strips of bacon, cooked to a crisp and crumbled
1/4 Cup chopped fresh parsley
1/4 tsp Coarse Ground Black Pepper
4 thick-cut bone-in pork chops
2 tsp Olive Oil
1/2 tsp Sea Salt, Coarse
2 Tbsp RUNAMOK Bourbon Barrel Aged Maple Syrup
1/4 tsp New Mexico Chile Powder
Preheat an outdoor grill for cooking over medium heat. In a small bowl, combine the shredded cheese, bacon, parsley, and 1/8 tsp black pepper.
Lay the pork chop flat on a cutting board, and with a sharp knife held parallel to the board, cut a pocket/slit into the pork, cutting all the way down to the bone, but leaving the sides of the chop intact. Stuff 1/4 of the cheese mixture into the “pocket,” and secure the opening with a wooden toothpick. Brush the chop with olive oil, and season with a little salt and more black pepper. Repeat with the remaining pork chops.
In another small bowl, whisk together the maple syrup and chile powder.
Lightly oil the grill grate. Grill the chops over medium heat for 5 to 8 minutes on each side, or until pork is done. Once you have turned over the chops to grill on the second side, brush the top side with the maple and Chile mixture. Careful not to overcook! Serve with leftover syrup and chile mixture.