Extremely flavorful. I did use 1 1/2" thick chops so that instead of butterflying I could cut a pocket in the side. It keeps all that wonderful filling in the chops where it belongs. Instead of using toothpicks to hold the pockets close use a piece of spaghetti it falls apart when the chops are done. Browned the chops on the stovetop then placed in the oven at 325 for 45-60 minutes. Made a pan sauce with browned bits by adding 1/2 cup of white wine chicken stock and 1 tbls cold butter.
These were a nice and different alternative to the usual pork chop. For the filling I did as others sugg and added in alittle of cream cheese and a spoonful or two of sourcream(had both on hand)to hold together better. Also I added in some diced garlic & onion, and fresh parmesan and did half feta and half blue cheese. This is a perfect filling to just go in the fridge and use up things you have left over and need to use up. I stuffed into butterflied bone-in pork chops since that's the ones I bought and dipped them in flour and fried in olive oil to brown on each side and baked covered for 40 minutes or so. Very good.
Awesome! A couple things I noticed: you do not need to add salt the blue cheese gives it enough and you can always add it later; and I used center cut thick pork chops and these needed about 40-50 minutes to cook completely. These were really really good!
Made this for myself and 3 guys and we all loved it! I used green onion instead of chives and used half feta cheese and half blue cheese. I added extra bacon and flattened the pork chops before filling them. I also browned both sides of the chops in the bacon grease and added pepper and garlic salt to both sides. I had then in the oven for 40 mins and used skewers to hold the sides together. Will definitely make this one again!
Per one of the suggestions I added some pecans and one chopped granny smith apple to the filling. I also added a few tablespoons of cream cheese to help the filling stick together. I grilled the pork chops for about 7 minutes each side over medium high direct heat instead of baking. They were really well received. I served them with roasted garlic mashed potatoes. I would make these again its a 'guest worthy' recipe.
This was delicious!!!...I made it for my boyfriend and he loved it. I did modify the recipe like most people said: half blue cheese and half feta. I substituted chives with green onions and I seared the chops to make them nice and golden before I put them in the oven. I will definitely do them again.
Fantastic! Like the other reviews stated it took about double the cooking time. Didn't add the pecan/apple mixture and it was great without. Don't add salt - doesn't need it but did sprinkle the tops of each chop with garlic powder and fresh ground pepper. Served with roasted potatoes and veggies.
This is very good but has very strong flavor. I added 2 TBSP of cream cheese and used only 2 oz of blue cheese for my 1 lb of pork chops. If you dont like strong flavored cheese do not try this or change the cheese for feta. Otherwise nice way to use up blue cheese out of fridge.
Very very good my son 13 loved it as well as DH. I used Feta instead of Blue Cheese (had it on hand) Very good very tender and flavorful. Kept stuffed thick chops in the oven for a full hour at 325. Great Recipe!!
The reviewers weren't kidding when they said the blue cheese was overpowering. For my two big pork chops the recipe yielded enough stuffing for at least four chops. (I threw the extra away and I really hate wasting food.) I wasn't a fan of these and I wound up scraping out 90% of the filling and eating the chops that way and I still felt gross afterward. My fiance is not a huge fan of blue cheese and thought they were decent but I doubt I will make this recipe again. I would be willing to give it another shot if I used swiss and cream cheese to make up for the blue cheese. If you LOVE blue cheese you might love these but if you're on the fence keep looking.
