311 Ratings
  • 5 star values: 175
  • 4 star values: 81
  • 3 star values: 39
  • 2 star values: 12
  • 1 star values: 4

This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.

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  • In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.

  • Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

362 calories; 23.8 g total fat; 101 mg cholesterol; 992 mg sodium. 2 g carbohydrates; 33.8 g protein; Full Nutrition


Reviews (231)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/28/2007
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.
(218)

Most helpful critical review

Rating: 1 stars
05/03/2010
I made this for my fiance and we did not enjoy it.
(2)
311 Ratings
  • 5 star values: 175
  • 4 star values: 81
  • 3 star values: 39
  • 2 star values: 12
  • 1 star values: 4
Rating: 5 stars
03/28/2007
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.
(218)
Rating: 4 stars
02/23/2008
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.
(104)
Rating: 5 stars
11/20/2005
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!
(58)
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Rating: 5 stars
02/01/2008
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!
(38)
Rating: 4 stars
10/16/2005
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.
(37)
Rating: 5 stars
02/26/2007
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.
(33)
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Rating: 5 stars
01/11/2006
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.
(19)
Rating: 4 stars
03/11/2008
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.
(17)
Rating: 5 stars
04/30/2006
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!!
(17)