Gouda cheese, bacon (jalapeño no less), and pork... it really doesn't get any better.
In a sauté pan, fry the bacon until crispy. Drain and let cool slightly.
In large mixing bowl, thoroughly mix ingredients. Make palm-size balls out of the mixture.
Prepare the pork chops for stuffing by inserting a knife mid-thickness opposite the bone of the pork chop. Drive the blade to the bone, and work back and forth creating a pocket with a small opening (1-1 1/2 inches). Season the chops with salt and pepper, to taste.
Place the stuffing mixture balls into the pocket of the pork chop. If the opening of the pocket won't close, use a toothpick to hold closed.
Mix the olive oil and fresh cracked black pepper in a bowl to be used for basting
Prepare the grill (my favorite is my Big Green Egg) by heating to 450 degrees. Baste the pork chop top and bottom with olive oil and fresh cracked pepper. Place on grill and sear both side for 2-3 minutes each, basting between turns. Turn the heat down to 350 degrees and cook for another 10-12 mins.
Let the pork chop rest for 8-12 minutes, then serve with your favorite sides.