2 ounces cheese, shredded (original recipe uses smoked Gouda but I used a mix of Asiago and cheddar)
4 slices bacon, cooked and crumbled (see NOTE below)
Fresh herbs like sage, basil, parsley or rosemary (I used about a tablespoon)
Ground black pepper
4 center-cut, boneless pork chops, at least 1-inch thick
Preheat grill pan on medium-high heat.
In a bowl, combine the cheese, bacon, herbs, and about 1/8 teaspoon black pepper.
Lay two of the pork chops on a plate or cutting board; heap as much of the cheese mixture as possible onto each chop. (You will not use all of the cheese mixture) Top with the other two pork chops. I secured each bundle with twine because I was concerned the filling would fall out. If you carefully flip each pork chop bundle with a spatula, I don’t think you need to tie them. You could also try securing with toothpicks, but probably not necessary either.
Brush meat with oil, and season with salt and more black pepper.
Place each pork chop bundle on to the heated grill pan and grill for 5-6 minutes on each side or until pork is cooked through being careful not to over-cook.
Remove grill pan from heat and top each chop with the remaining cheese mixture. Place under the broiler just until the cheese is melted. I used the low setting on my broiler and did not place the chops too close to the heating element.
For convenience, I cook a pound of bacon on a baking pan at 400 degrees for about 15 minutes or until desired crispness. After draining on paper towels, I store in a freezer bag and have it ready for quick breakfasts or recipes. I reheat a few slices on a plate covered with a paper napkin for about 20-30 seconds. It doesn’t take long to reheat so watch carefully.