BLUE CHEESE, BACON AND CHIVE STUFFED PORK CHOPS
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!
Provided by DOMMECHEF
Categories World Cuisine Recipes European French
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
- 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.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 2 g, Cholesterol 101.3 mg, Fat 23.8 g, Fiber 0.3 g, Protein 33.8 g, SaturatedFat 13.2 g, Sodium 992.5 mg, Sugar 0.4 g
PORK CHOPS WITH BLUE CHEESE GRAVY
This recipe makes the most delicious creamy gravy to serve over pork chops. It tastes like something from a fancy restaurant. Serve with sauteed mushrooms, if desired
Provided by Toni
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
- Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 2.4 g, Cholesterol 137.9 mg, Fat 37 g, Fiber 0.1 g, Protein 15.7 g, SaturatedFat 21.9 g, Sodium 278.5 mg, Sugar 0.2 g
CHEESE-STUFFED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.
Nutrition Facts : Calories 463, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 693 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 31 grams
BLUE CHEESE STUFFED PORK CHOPS
These are quite delicious. You need to have chops at least 1 inch in thickness. You can also a use a frenched rack of pork. I have made it with two thin chops toothpicked together but the presentation is not as nice. My family really liked these, and they are quite presentable for company. Also they are fairly simple to make.
Provided by conniecooks
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Melt 1 Tbsp butter in cast iron or oven proof heavy skillet.
- Add bread and sauté till golden and crisped (about 10 min) remove and place in medium sized bowl.
- Melt 1 tbsp butter in skillet.
- Add mushrooms, shallot, herbs and garlic. and sauté until soft (about 5 minutes).
- Add 2 tbsp chicken stock. mix in well.
- Allow mixture to cool.
- Mix in cheese when cooled. Adjust seasoning with salt & pepper.
- Cut each chop horizontally in half to bone or almost in half if using boneless chops.
- Divide stuffing mixture evenly in four and insert into pocket closing with tooth picks if necessary.
- Season chops with salt & pepper.
- Add olive oil to skillet and brown chops for 2 minutes on each side.
- Cover with lid or foil and bake until cooked, about 25 minutes.
- Sauce:.
- Remove chops to platter and let rest covered with foil.
- Add wine to skillet and deglaze. Cook till reduced to a tbsp or two.
- Add chicken stock and cook a minute or two.
- Add cream and heat through.
- Add crumbled cheese and heat gently till melted.
- Check for salt & pepper seasoning.
- Pour over mashed potatoes and serve with chops.
- YUMMY.
PORK CHOPS WITH BLUE CHEESE SAUCE
Sometimes a sauce is just a sauce, but with these tender chops, it really makes the dish. If you like a little spice, mix a pinch of nutmeg with the black pepper before you sprinkle it on the meat. -Kathleen Specht, Clinton, Montana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Sprinkle pork chops on both sides with pepper; place on a broiler pan coated with cooking spray. Broil 4-5 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add green onion and garlic; cook and stir until tender. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add cheese and wine; heat through. Serve chops with sauce.
Nutrition Facts : Calories 263 calories, Fat 11g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 176mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
BLUE CHEESE STUFFED PORK LOIN CHOPS
This recipe occurred to me because I love blue cheese melted over a thick juicy beefsteak . . . why wouldn't it taste yummy with pork as well ? I have used both Roquefort as well as Gorgonzola, both work equally well. Measurements are estimates, as they will depend on the size of your chops.
Provided by FlemishMinx
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
- Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
- The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
- Use as much of the cheese as is necessary to fill the pocket.
- Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
- Heat olive oil in a saute pan.
- Make several slices through the garlic yet keeping each clove intact.
- Fry in the oil till brown but not burned, then remove from pan.
- Season chops with salt, pepper, and thyme.
- Brown the chops in the oil on each side.
- The cheese will probably begin to melt and leak from the chop, but don't worry about this.
- When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
- Remove them from pan directly to dinner plate.
- Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
- This should only take a moment.
- Serve sauce over the chops immediately, and enjoy.
Nutrition Facts : Calories 429.4, Fat 22, SaturatedFat 7, Cholesterol 130.3, Sodium 210.2, Carbohydrate 2.8, Fiber 0.1, Sugar 0.6, Protein 41.9
BLUE CHEESE CRUSTED PORK CHOPS
Easy prep - tasty results. These Blue Cheese Topped Pork Chops will delight your taste buds, and bring a bit of "fancy" to a weeknight!
Provided by Kylee Cooks
Categories Dinner
Time 20m
Number Of Ingredients 7
Steps:
- In a small bowl, stir together bread crumbs, cheese, parsley or onion, salt, and pepper.
- Add enough oil to create a stuffing like consistency, mixing well. Set aside.
- Season the pork chops on both sides with salt and pepper.
- Spread crumb mixture evenly on chops, and pat to adhere.
- Preheat the oven to 400F, and heat an oven-safe skillet to medium.
- Add some olive oil to the skillet and heat.
- Cook pork chops for 2 minutes, in the skillet - then transfer to the preheated oven. Cook 6-8 minutes until internal temperature on a thermometer reads 145F.
- Broil for a few minutes until crumbs are browned and cheese starts to melt - watch carefully!
- Remove from heat and let rest for 5 minutes before serving.
- Devour.
Nutrition Facts : Calories 603 kcal, Carbohydrate 39 g, Protein 43 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 115 mg, Sodium 1222 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
STUFFED DOUBLE-CUT PORK LOIN CHOPS
Provided by Guy Fieri
Time 3h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
- For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
- Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
- Preheat the oven to 350 degrees F.
- For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
- Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
- In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
- For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
- Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.
ROQUEFORT-STUFFED PORK CHOPS
Categories Mushroom Bake Sauté Quick & Easy Blue Cheese Pork Chop Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
- Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and sauté until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.
- Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
- Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; sauté until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.
BLUE CHEESE STUFFED PORK CHOPS BY RR FOR THE GRILL
My husband loves blue cheese, I combined pork chops and blue cheese just for him. Enjoy
Provided by Rose Rauhauser @NewYorkWoman
Categories Pork
Number Of Ingredients 12
Steps:
- Combine all stuffing ingredients, set aside. Cut pocket in chop and stuff just enough to taste do not overstuff, if necessary use wooden toothpicks, slightly wet for grill.
- Heat you grill, I use alum. foil and place chops on it for 30 to 40 minutes till juices run clear.
- SAUCE: in a small saucepan stir together the yogurt and flour add remaining sauc ingredients. Cook and stir till thickened and bubbly. Pour over chops after removed from the grill. Enjoy
GRILLED STUFFED PORK CHOPS
Living in Texas, where summers get warm, I do a lot of cooking on the grill. I think you'll enjoy the one-of-a-kind combination of stuffing and sauce in these zesty chops. -Dianne Gates, Cypress, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the picante sauce, honey and Worcestershire sauce; stir until honey is dissolved. Divide the sauce into two small bowls; set aside. , In a small skillet over medium heat, brown pork until no longer pink; drain. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with sausage; secure with toothpicks. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing. , Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl. Let stand for 5 minutes before serving. Remove toothpicks. Serve with sauce from second bowl.
Nutrition Facts : Calories 503 calories, Fat 32g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 827mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 36g protein.
More about "blue cheese stuffed pork chops food"
BLUE CHEESE-STUFFED PORK CHOPS WITH PEARS RECIPE | …
From myrecipes.com
4.5/5 (30)Total Time 24 minsServings 4Calories 246 per serving
- Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.
- Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.
EASY STUFFED PORK CHOPS RECIPE (LOW CARB & KETO …
From diethood.com
5/5 (4)Total Time 40 minsCategory DinnerCalories 283 per serving
- Insert a sharp paring knife through each pork chop; carefully cut an opening to create a pocket. Don't cut all the way through.
KETO PORK CHOPS WITH BLUE-CHEESE SAUCE - DIET DOCTOR
From dietdoctor.com
4.8/5 (57)Total Time 20 minsCategory MealCalories 780 per serving
SPINACH AND BLUE CHEESE STUFFED PORK CHOPS - …
From yeprecipes.com
5/5 (23)Category Main DishesCuisine American/GlobalTotal Time 35 mins
BACON AND BLUE CHEESE STUFFED PORK CHOPS - …
From mealthy.com
5/5 (5)Category DinnerServings 4Total Time 50 mins
WALNUT AND BLUE CHEESE-STUFFED PORK CHOPS | TASTY …
From tastykitchen.com
5/5
APPLE BACON STUFFED PORK CHOPS - JO COOKS
From jocooks.com
4.5/5 (140)Total Time 40 minsCategory Dinner, Main CourseCalories 420 per serving
10 BEST BAKED CHEESE STUFFED PORK CHOPS RECIPES | YUMMLY
BLUE CHEESE-STUFFED PORK CHOPS WITH PEARS - FOOD MATTERS
From knoxvillefoodpantryreferences.wordpress.com
RESTAURANT STYLE STUFFED PORK CHOPS RECIPE - CHEF DENNIS
From askchefdennis.com
4.9/5 (19)Category EntreeCuisine AmericanCalories 926 per serving
- Carefully slice through the middle of the pork chop cutting it in half to form a flap. Do Not Cut all the way through!
- Season chops inside and out with sea salt and black pepper to taste. Set aside until stuffing is complete.
APPLE BACON BLUE CHEESE STUFFED PORK CHOPS - CUTS AND CRUMBLES
From cutsandcrumbles.com
Cuisine AmericanTotal Time 50 minsCategory DinnerCalories 212 per serving
- Slice the side of 4 brined pork chops until it is deep enough for the stuffing. Mix together 1 Tbsp of chopped rosemary and slat and pepper to taste and season each side of chops.
- Heat a large cast-iron skillet over medium high heat. Chop 4 slices of raw bacon into small pieces and cook in skillet.
- Once cooked, drain out 1 Tbsp of bacon fat and set aside both fat and bacon in separate containers for later.
- Add 1 diced apple and 1 diced shallot into cast-iron and cook until apple is tender, about 3 minutes.
APPLE AND BLUE CHEESE STUFFED GRILLED PORK CHOPS - RECIPE GIRL
From recipegirl.com
Cuisine AmericanCategory Main CourseServings 4
- Stuff each pocket with a slice of blue cheese and a couple of apple slices. Use toothpicks to close up the pocket.
- Preheat your grill to medium-high. Spray with nonstick grill spray and grill pork chops about 4 minutes on each side, or until heated through.
BLUE CHEESE STUFFED PORK CHOPS RECIPE
From recipeland.com
Servings 4Calories 126 per servingTotal Time 45 mins
BLUE CHEESE STUFFED PORK CHOPS RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 378 per serving
MUSHROOM, BLUE CHEESE, AND ROSEMARY STUFFED PORK CHOPS ...
From supperforasteal.com
BLUE CHEESE STUFFED PORK CHOPS - KROGER
From kroger.com
HOW TO MAKE BLUE CHEESE STUFFED PORK CHOPS G - RECIPES
From mobirecipe.com
BLUE CHEESE-STUFFED PORK CHOPS WITH PEARS RECIPE | RECIPE ...
From pinterest.ca
BLUE CHEESE, BACON AND CHIVE STUFFED PORK CHOPS ... RECIPE
From crecipe.com
CHERRY BLUE CHEESE STUFFED PORK CHOPS - FLAVOR ...
From flavorpourfection.com
BLUE CHEESE STUFFED PORK CHOPS - BIGOVEN
From bigoven.com
PORK CHOPS STUFFED WITH FIGS AND BLUE CHEESE | SAUTéED ...
From bigflavorstinykitchen.com
CHEESE AND MUSHROOM STUFFED PORK CHOPS RECIPES - YUMMLY
From yummly.com
BLUE CHEESE STUFFED PORK CHOPS - PLAIN.RECIPES
From plain.recipes
BLUE CHEESE STUFFED PORK CHOPS RECIPES
From tfrecipes.com
BACON CHEESE STUFFED PORK CHOPS - ALL INFORMATION ABOUT ...
From therecipes.info
BLUE CHEESE STUFFED PORK CHOPS - BIGOVEN.COM
From bigoven.com
BLUE CHEESE SAUCE PORK CHOPS - COOKEATSHARE
From cookeatshare.com
WALNUT BLUE CHEESE STUFFED PORK CHOPS - MY THERAPIST COOKS
From mytherapistcooks.com
ASTRAY RECIPES: BLUE CHEESE STUFFED PORK CHOPS
From astray.com
BLUE CHEESE STUFFED PORK CHOP RECIPES
From tfrecipes.com
STUFFED PORK CHOPS - WHAT'S COOKIN, CHICAGO
From whatscookinchicago.com
BLUE CHEESE-STUFFED PORK CHOPS WITH PEARS - RECIPES ...
From catsmothersden.com
RECIPES > MAIN DISH > HOW TO MAKE BLUE CHEESE STUFFED PORK ...
From mobirecipe.com
STUFFED PORK CHOP RECIPES | ALLRECIPES
From ceritakuliner.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love