Today, March 21, our family celebrates the birth date of my father. Although he left this earth many years ago, I have so many memories of the wonderful childhood I enjoyed due to the parents I had. As my life unfolds, I realize more each day the impact having had a strong role model has made on my life. The word ‘thank you’ is so inadequate.
This meal seems so fitting to have today in honor of my father’s birthday. I’m sure he would have loved it. Brion & I seem to have a natural affinity to smoked cheeses. I had first thought I would make some pork chops stuffed with smoked gouda & bacon but then the caramelized onions started were calling me ….
Smoked Gouda is a semi-hard to hard, cow’s milk cheese which is creamy and mild with a natural smoked flavor and rich musky aftertaste. The rind is typically brown rather than the yellow rind on the unsmoked version. Only cheese exposed to real smoke may be called ‘smoked’. Cheese that has only had liquid smoke added to it must be labeled with ‘smoke flavor’.
Smoking cheese imparts a unique flavor, everything from the intensity of the heat or kind of wood chips used, can effect the flavor outcome. Every part of the process, no matter how small it may seem, has some bearing on the final taste of the product.

Servings |
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- 5 Tbsp veg oil, divided
- 4 center pork chops, 1-inch thick
- 1 1/4 cup flour, divided
- 1 tsp PLUS 1 Tbsp smoked paprika, divided
- 2 large onions, sliced
- 1/2 tsp brown sugar
- 1 clove garlic, minced
- 1 cup beef broth
- 2 Tbsp butter,
- 1 cup half & half cream
- 85 gm Smoked Gouda cheese, grated w/ rind
- salt & pepper to taste
Ingredients
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- Preheat oven to 350 degrees F
- Heat 3 tablespoons oil in heavy large skillet over high heat. Season pork with salt and pepper then dredge in 1 cup flour; shake off excess flour and place pork in skillet.
- Sauté pork for 3 minutes on each side then place pork in a baking dish. Sprinkle 1 teaspoon paprika over pork.
- Clean skillet and add 2 tablespoons oil; heat over medium-high heat. Add onions and brown sugar; sauté for 15 minutes or until brown and tender. Add garlic and sauté for another minute. Add the remainder 1 tablespoon of paprika. Place onions and broth over pork. Cover with foil and bake until pork is tender, about 35 to 45 minutes.
- Remove pork from oven and use tongs to transfer pork to plate; cover plate with foil. Reserve onion and liquid content from baking dish.
- In a large saucepan, over medium heat, melt butter. Add 4 tablespoons flour and cook for 4 minutes or until flour just starts to brown. Whisk in reserved contents from baking dish and half-and-half. Whisking constantly, bring to a boil, about 5 to 8 minutes, or until thick. Remove from heat and whisk in Gouda cheese. Season with salt and pepper.
- Transfer pork to plates and spoon sauce over pork.