To make pork chops stuffed with smoked Gouda and bacon, mix 2 ounces of shredded smoked Gouda cheese, 4 crumbled slices of bacon, 1/4 cup of chopped parsley and 1/8 teaspoon of ground black pepper. Make a cut all the way to the bone in 2 center-cut, bone-in pork chops, fill the cut with the cheese mixture, and close it with a toothpick. Grill the pork on medium heat for 5 to 8 minutes on each side.
To make pesto stuffed pork chops, combine 3 tablespoons of crumbled feta cheese, 2 tablespoons of chilled basil pesto and 1 tablespoon of toasted pine nuts. Make 3-inch cuts in the side of each of 4 bone-in pork loin chops. The cuts should be 2 inches deep. Fill the cuts with the filling, and secure them with toothpicks.
Combine 1 teaspoon of ground black pepper, 1 teaspoon of dried oregano, 1 teaspoon of minced garlic, 1/2 teaspoon of red pepper flakes and 1/4 teaspoon of ground thyme. Rub this mixture all over pork chops, and transfer them to a baking dish. Bake them in the oven at 375 degrees Fahrenheit for 40 minutes, take them out of the oven, brush them with some balsamic vinegar, and place the pork chops back in the oven for five more minutes.