Blue Cheese Stuffed Pork Loin Chops Food

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STUFFED PORK LOIN WITH BUTTERNUT SQUASH AND BLUE CHEESE



Stuffed Pork Loin with Butternut Squash and Blue Cheese image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Cooking spray
2 slices bacon
2 cups diced butternut squash
1/2 cup diced onion
1/2 cup seasoned dry bread crumbs
1/2 cup plus 2 tablespoons crumbed blue cheese, divided
3 tablespoons freshly chopped sage leaves, divided
Salt and freshly ground black pepper
1 (4-pound) boneless pork loin
1 cup reduced-sodium chicken broth, divided
1/4 cup dry sherry
1 tablespoon cornstarch

Steps:

  • Preheat oven to 450 degrees F. Coat a roasting pan with cooking spray.
  • Cook bacon in a large skillet over medium-high heat until crisp. Remove from pan, reserving fat in pan, and crumble into small pieces. To the same pan, add squash and onion and cook 3 minutes, until onion is soft. Remove from heat, add to a large bowl with the crumbled bacon, bread crumbs, 1/2 cup of the blue cheese, 2 tablespoons of the sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
  • Butterfly pork on a flat surface and spread stuffing evenly over meat. Roll up pork and tie with kitchen twine at 2-inch intervals. Season pork all over with salt and black pepper and transfer to prepared pan. Roast 15 minutes. Reduce oven temperature to 325 degrees F and bake 45 more minutes, until an instant-read thermometer registers 160 degrees F for medium-well. Let pork rest 10 minutes before cutting crosswise into 1-inch thick slices.
  • In a small saucepan, whisk together chicken broth, sherry and cornstarch. Set pan over medium heat and bring to a simmer. Add remaining 2 tablespoons blue cheese and tablespoon of sage and simmer 1 minute, until sauce thickens. Remove from heat and season, to taste, with salt and black pepper. Serve 1/2 of the pork with all of the sauce spooned over top. Reserve remaining pork for quesadillas.

BLUE CHEESE, BACON AND CHIVE STUFFED PORK CHOPS



Blue Cheese, Bacon and Chive Stuffed Pork Chops image

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

2 boneless pork loin chops, butterflied
4 ounces crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish

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



Pork Chops with Blue Cheese Gravy image

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

2 tablespoons butter
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled

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



Cheese-Stuffed Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
1/4 cup sugar
4 bone-in, thick-cut pork chops (6 to 8 ounces each)
1/2 medium head escarole
2 cloves garlic
4 tablespoons extra-virgin olive oil, plus more for brushing
Freshly ground pepper
4 slices provolone cheese (about 2 ounces)
4 fresh sage leaves, chopped
1 (19-ounce) can cannellini beans, drained and rinsed

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 LOIN CHOPS



Blue Cheese Stuffed Pork Loin Chops image

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

2 thick boneless pork chops (also known as mignonettes)
2 -4 tablespoons blue cheese
1 tablespoon olive oil
2 cloves garlic
1/4 teaspoon dried thyme, to taste
salt and pepper, to taste
1/2 cup dry white wine

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

PORK CHOPS WITH BLUE CHEESE SAUCE



Pork Chops with Blue Cheese Sauce image

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

4 bone-in pork loin chops (7 ounces each)
1 teaspoon coarsely ground pepper
1 teaspoon butter
1 green onion, finely chopped
1 garlic clove, minced
1 tablespoon all-purpose flour
2/3 cup fat-free milk
3 tablespoons crumbled blue cheese
1 tablespoon white wine or reduced-sodium chicken broth

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 TENDERLOIN



Blue Cheese-Stuffed Pork Tenderloin image

Blue cheese stuffing adds special taste to the plain pork dinner in an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 small onion, finely chopped (1/3 cup)
1 clove garlic, finely chopped
1 cup (4 oz) crumbled blue cheese (preferably an aged Gorgonzola)
3 tablespoons coarsely chopped dried cherries
3 tablespoons chopped pecans
2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
2 pork tenderloins (1 lb each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil

Steps:

  • Adjust oven rack to middle position. Heat oven to 400°F.
  • In 8-inch skillet, heat butter over medium heat until melted. Add onion and cook 3 minutes, stirring occasionally, until soft. Add garlic and cook 30 seconds. Remove from heat and cool about 5 minutes.
  • In medium bowl, stir cheese vigorously with spoon. Stir in cooled onion mixture, cherries, pecans and thyme; set aside.
  • Place 1 pork piece on work surface with short side facing you. Use knife to slit in half lengthwise without going all the way through. Open pork like a book. Repeat with remaining pork. Spread half of the cheese mixture in center of each pork piece. Close up pork and tie with kitchen twine to secure. Season outside with salt and pepper.
  • In 12-inch ovenproof skillet, heat oil over medium-high heat until shimmering and hot. Add pork and cook about 4 minutes or until browned. Flip, being careful not to open them up, and cook about 4 minutes longer. Insert ovenproof meat thermometer so tip is in the thickest part of pork.
  • Place skillet in oven and roast 10 to 15 minutes or until meat thermometer inserted in center reads 155°F. Remove from oven and allow to rest, loosely covered with foil, about 5 minutes (temperature will continue to rise to 160°F). Slice each pork piece into 6 pieces. (If you don't have an ovenproof skillet, after browning pork in skillet, carefully place them in foil-lined 13x9-inch pan and then place in oven.)

Nutrition Facts : Calories 340, Carbohydrate 5 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g

BLUE CHEESE STUFFED PORK CHOPS



Blue Cheese Stuffed Pork Chops image

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

4 thick pork rib chops, 1 inch thick (you can use boneless loin chops)
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups fresh French bread, cubed into fairly small pieces
1 cup fresh mushrooms, chopped
1 shallots, finely minced or 2 tablespoons onions
1 teaspoon fresh rosemary, minced
1 teaspoon fresh sage, minced
1 garlic clove, finely minced
2 tablespoons chicken stock
1/2 cup crumbled gorgonzola (you can use Roquefort or any blue cheese that you like)
salt & pepper
1/2 cup white wine
1/2 cup low sodium chicken broth (or homemade stock)
1/2 cup heavy cream
2 -3 tablespoons crumbled gorgonzola (you can use Roquefort or any blue cheese that you like)

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.

BLUE CHEESE PORK MEDALLIONS



Blue Cheese Pork Medallions image

This comforting pork dish feels fancy, thanks to the creamy sauce kicked up a notch by blue cheese. Guests go crazy over it, and would never guess how quickly it all comes together. -Lynne German, Woodland Hills, CA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound)
2 teaspoons Montreal steak seasoning
2 tablespoons butter
1/2 cup heavy whipping cream
1/4 cup crumbled blue cheese
1 tablespoon minced fresh parsley

Steps:

  • Cut pork into 12 slices; sprinkle with steak seasoning. In a large skillet, heat butter over medium heat. Add pork; cook, covered, until pork is tender, 3-5 minutes per side. Remove from pan; keep warm., Add cream to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until cream is slightly thickened, 2-3 minutes. Stir in cheese until melted. Serve with pork. Sprinkle with parsley.

Nutrition Facts : Calories 317 calories, Fat 23g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 539mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.

BLUE CHEESE CRUSTED PORK CHOPS



Blue Cheese Crusted Pork Chops image

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

2 large pork chops
1/2 cup blue cheese (crumbled)
1 cup soft bread crumbs
1/4 tsp seasoned salt
1/4 cracked pepper
1 Tbs olive oil
1 Tbs parsley (or green onions - finely chopped)

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

BLUE CHEESE STUFFED PORK CHOPS BY RR FOR THE GRILL



Blue Cheese Stuffed Pork Chops by RR For the Grill image

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

4 - thick cut pork rib or loin chops poket cut in
STUFFING
1/2 cup(s) shredded carrot (i buy already shredded carrots)
1/4 cup(s) chopped pecans
1/4 cup(s) crumbled blue cheese
1 - green onion sliced thin
1 teaspoon(s) worcestershire sauce
SAUCE
1/4 cup(s) plain yogart
4 teaspoon(s) flour
3/4 cup(s) milk
1/2 teaspoon(s) instant chicken bouillon granules

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 CUBAN-STYLE PORK CHOPS



Grilled Cuban-Style Pork Chops image

These delicious, citrus-flavored pork chops make a perfect make-ahead meal. Try them for a fast weeknight meal.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 40m

Yield 6

Number Of Ingredients 8

6 pork chops (about 1-inch thick)
1/4 cup orange juice
2 to 4 cloves garlic, minced
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons fresh cilantro, chopped
1 teaspoons kosher salt
1/2 teaspoon red pepper flakes

Steps:

  • Gather the ingredients.
  • Place pork chops in a resealable plastic bag.
  • Combine orange juice, garlic, lime juice, olive oil, cilantro, salt, and pepper and pour over meat. Seal bag and allow meat to marinate for 4 to 8 hours in refrigerator.
  • Preheat grill to medium heat. Remove pork chops from bag and discard marinade.
  • Place chops on grill and cook for 10 to 12 minutes per side. When internal temperature of pork reaches 160 F, remove from heat and serve.

Nutrition Facts : Calories 104 kcal, Carbohydrate 2 g, Cholesterol 22 mg, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, Sodium 225 mg, Sugar 1 g, Fat 7 g, ServingSize 6 pork chops (serves 6), UnsaturatedFat 0 g

ROQUEFORT-STUFFED PORK CHOPS



Roquefort-Stuffed Pork Chops image

Categories     Mushroom     Bake     Sauté     Quick & Easy     Blue Cheese     Pork Chop     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

4 1-inch-thick pork rib chops or boneless pork loin chops
3 tablespoons butter
1 1/2 cups small cubes of French bread
1 cup chopped mushrooms
2 tablespoons minced onion
1/2 teaspoon dried rosemary, finely crumbled
1/2 cup crumbled Roquefort cheese or blue cheese (about 2 ounces)

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.

BACON PEAR AND BLUE CHEESE STUFFED PORK LOIN



Bacon Pear and Blue Cheese Stuffed Pork Loin image

This Bacon Pear and Blue Cheese Stuffed Pork Loin is a simple, yet impressive and flavorful recipe! A butterflied pork loin is stuffed with fresh pear, bacon, raisins, pecans and blue cheese. Tied and stuffed with fresh rosemary and thyme before roasting. Serve with cranberry sauce!

Provided by Laurie McNamara

Categories     Mains & Entrees

Time 1h55m

Number Of Ingredients 17

1 (4 to 5) pound boneless center cut pork loin
olive oil
kosher salt
black pepper (freshly ground )
4 slices thick-cut applewood bacon (cooked until crispy and chopped)
1 tablespoon reserved bacon fat
1 large shallot (finely diced)
1/2 cup Panko breadcrumbs
1/2 cup broth
1 large anjou pear (cored and diced)
1/2 cup crumbled gorgonzola
1/3 cup chopped pecans
1/3 cup raisins
6 sprigs thyme
4 short sprigs rosemary
kitchen string
homemade cranberry sauce

Steps:

  • Spray your roasting rack with olive oil spray and place it into your roasting pan. Then preheat your oven to 450°.
  • Add 1 tablespoon (reserved from cooking the bacon) bacon fat into a small skillet with the shallot and a pinch of kosher salt. Heat over medium-low, stirring occasionally until soft and translucent. About 5 minutes.
  • Meanwhile combine plain breadcrumbs with low-sodium chicken broth. Stir and give it a few minutes so that the breadcrumbs can absorb the broth.
  • Then, to the bowl with the breadcrumbs add; the chopped cooked bacon, sautéed shallot, diced anjou pear, blue cheese, chopped pecans and raisins. Season with a generous pinch of kosher salt and some freshly ground black pepper.
  • Butterfly your pork loin and drizzle with with olive oil before seasoning with kosher salt and freshly ground black pepper. Spoon the stuffing onto the pork loin and spread it evenly.
  • Roll and tie tightly with kitchen string. Tuck sprigs of fresh thyme and rosemary along under the kitchen string along the seam. Season the top with kosher salt and black pepper and herbs that fell off when tucking them into the string.
  • Place your stuffed pork loin onto the rack set into your roasting pan. Roast for 15 minutes at 450° and then reduce the oven temperature to 325° and continue cooking until the temperature of the thickest part of the meat reaches 145-150°. You'll need roughly 20 minutes of cooking time per pound of meat.
  • Before serving, transfer to a carving board and tent with foil. Allow it to rest 10 to 12 minutes before snipping the string (and discarding the herbs) the string and slicing.
  • Serve with cranberry sauce and desired sides.

Nutrition Facts : ServingSize 1 g, Calories 169 kcal, Carbohydrate 16 g, Protein 6 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 222 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 6 g

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From jocooks.com
4.5/5 (140)
Total Time 40 mins
Category Dinner, Main Course
Calories 420 per serving
  • Season Pork Chops: Cut a pocket in each pork chop. Season each pork chop with salt, pepper and rub them with the rosemary. Set aside.
  • Cook Bacon: Cook bacon in a large ovenproof skillet. Reserve 1 tbsp of bacon fat in the skillet, and another tbsp for later, discard the rest.
  • Make Stuffing: Add the shallot and apple to the skillet with the and fry until apple softens. Add garlic and continue cooking for another minute. Turn off heat, add blue cheese to skillet and stir.


BLUE CHEESE-STUFFED PORK CHOPS WITH PEARS - FOOD MATTERS
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 …
From knoxvillefoodpantryreferences.wordpress.com
Estimated Reading Time 4 mins


21 STUFFED PORK RECIPES FOR THOSE TIMES WHEN YOU CAN'T ...
Easy and impressive meals for any occasion. Next time you have company coming, instead of a traditional chicken casserole or pot roast, serve one of these impressive stuffed pork dishes. Whether you prefer bone-in or boneless pork chops, pork tenderloin, or pork loin, these recipes will be sure to please your hungry crowd. Some of these stuffed pork dishes are …
From southernliving.com
Author Jenna Sims


PORK CHOPS STUFFED WITH FIGS AND BLUE CHEESE | SAUTéED ...
Pork Chops Stuffed with Figs and Blue Cheese. 2 thick cut boneless pork loin chops 2-3 tablespoons blue cheese, (I used Ireland Cashel) 4 fresh figs, stemmed and diced chicken broth salt and freshly cracked black pepper fig balsamic, (I recommend O&Co brand) 2 tablespoons extra-virgin olive oil. Preheat oven to 350°F.
From bigflavorstinykitchen.com
Estimated Reading Time 2 mins


BLUE CHEESE STUFFED PORK CHOPS RECIPE
In a small bowl, combine carrot, pecans, blue cheese, green onion and worcestershire sauce for stuffing. Trim fat from meat. Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the bone. Spoon about ¼ of the stuffing into each pocket. Fasten with wooden toothpicks if needed. Grill until brown and cooked ...
From recipeland.com
Servings 4
Calories 126 per serving
Total Time 45 mins


RECIPE: BLUE CHEESE STUFFED PORK CHOPS - RECIPELINK.COM
BLUE CHEESE STUFFED PORK CHOPS Source: Better Homes and Gardens Grill It Right 4 pork loin chops STUFFING: 1/2 cup shredded carrot 1/4 cup pecans, chopped 1/4 cup blue cheese, crumbled 1 green onion, sliced 1 teaspoon Worcestershire sauce SAUCE: 1/4 cup plain yogurt 4 teaspoons all-purpose flour 3/4 cup milk 1/2 teaspoon instant chicken bouillon 1 dash …
From recipelink.com
Category Main Dishes-Pork, Ham
Title Recipe
From Gladys/PR, 06-29-2005


BLUE CHEESE STUFFED PORK CHOPS - BIGOVEN
In a small bowl, combine carrot, pecans, blue cheese, green onion and worcestershire sauce for stuffing. Trim fat from meat. Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the bone.
From bigoven.com


BLUE CHEESE STUFFED PORK CHOP - ALL INFORMATION ABOUT ...
Blue Cheese Stuffed Pork Loin Chops Recipe - Food.com new www.food.com. 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 ...
From therecipes.info


ONE-PAN CAULIFLOWER AND BLUE CHEESE STUFFED PORK CHOPS ...
Spinach Pesto Pork Chops - Pink Pistachio One-Pan Cauliflower and Blue Cheese Stuffed Pork Chops with Roasted ... Prosciutto-Wrapped Chicken Stuffed with Basil and Cheese ...
From mungfali.com


BLUE CHEESE STUFFED PORK CHOPS - RECIPE | COOKS.COM
BLUE CHEESE STUFFED PORK CHOPS : 1/2 c. shredded carrot (1 big one) 1/4 c. chopped pecans 1/4 c. crumbled blue cheese 1/2 to 1 cup crumbled blue cheese 1 tsp. Worcestershire sauce 4 (1 1/2 inch thick) pork loin rib chops 4 tsp. flour 1/4 c. plain yogurt 3/4 c. milk 1/2 tsp. instant chicken bouillon granules Dash of pepper. In a small mixing bowl combine carrot, …
From cooks.com


RECIPES > MAIN DISH > HOW TO MAKE BLUE CHEESE STUFFED PORK ...
4 Pork loin chops 1/4 c Yogurt, Plain 4 ts Flour, All-purpose 3/4 c Milk 1/2 ts Instant chicken bouillon ds Pepper In a small bowl, combine carrot, pecans, blue cheese, green onion and worcestershire sauce for stuffing. Trim fat from meat. Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the bone. Spoon about 1/4 of the stuffing …
From mobirecipe.com


BLUE CHEESE STUFFED PORK LOIN CHOPS RECIPE - WEBETUTORIAL
Blue cheese stuffed pork loin chops is the best recipe for foodies. It will take approx 25 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make blue cheese stuffed pork loin chops at your home.. Blue cheese stuffed pork loin chops may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


HOW TO MAKE BLUE CHEESE STUFFED PORK CHOPS G - RECIPES
4 ea Pork loin chops; 1/4 c Yogurt, Plain; 4 ts Flour, All-purpose; 3/4 c Milk; 1/2 ts Instant chicken bouillon; ds Pepper; In a small bowl, combine carrot, pecans, blue cheese, green onion and worcestershire sauce for stuffing. Trim fat from meat. Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the bone. Spoon about 1/4 of the stuffing …
From mobirecipe.com


BACON CHEESE STUFFED PORK CHOPS - ALL INFORMATION ABOUT ...
Cream Cheese Stuffed Pork Chops Wrapped in Bacon Recipe ... great www.food.com. Roll the pork chops closed (to keep the cream cheese inside). Wrap each pork chop in one to two pieces of bacon (depending on how big your pork chops are). Secure with a toothpick. Place the pork chops in a lightly greased baking dish, and bake for 30 minutes at 400 degrees. Broil for …
From therecipes.info


KROGER STUFFED PORK CHOPS COOKING INSTRUCTIONS - FOOD NEWS
Blue Cheese Stuffed Pork Chops. Preheat oven to 300 degrees F (150 degrees C). Step 2 Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat. Step 3 . 2. Spray a foil lined baking sheet with non-stick cooking spray and set aside. 3. Slice a pocket (2 …
From foodnewsnews.com


BLUE CHEESE STUFFED PORK CHOPS - KROGER | RECIPE | PORK ...
Oct 20, 2018 - Learn how to prepare this Blue Cheese Stuffed Pork Chops recipe like a pro. With a total time of only 0 minutes, you'll have a delicious dinner ready before you know it.
From pinterest.com


10 BEST BONELESS STUFFED PORK LOIN CHOPS RECIPES | YUMMLY
BBQ Pork Loin Chop with Green Apple and Onion Soubise, Bok Choy, and BBQ Glaze Pork. sesame oil, water, grated ginger, rice wine vinegar, apples, salt and 28 more.
From yummly.com


RECIPE BLUE CHEESE STUFFED PORK LOIN CHOPS - YOUTUBE
Recipe - Blue Cheese Stuffed Pork Loin ChopsINGREDIENTS: 2 thick boneless pork chops (also known as mignonettes) 2 -4 tablespoons blue cheese 1 tablespoon ol...
From youtube.com


BLUE CHEESE STUFFED PORK CHOP RECIPES
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 ...
From tfrecipes.com


BLUE CHEESE STUFFED PORK LOIN CHOPS RECIPES
More about "blue cheese stuffed pork loin chops recipes" PORK CHOPS STUFFED WITH BLUE CHEESE | BETTER HOMES & GARDENS. 2011-06-03 · Step 1. For stuffing, in a small bowl combine carrot, the 1/3 cup cheese, the pecans, green onion, and Worcestershire sauce. Set aside. Advertisement. Step 2. … From bhg.com 5/5 (4) Total Time 55 mins. For stuffing, in …
From tfrecipes.com


BLUE CHEESE CRUSTED PORK LOIN RECIPE - COOKEATSHARE
Trusted Results with Blue cheese crusted pork loin recipe. Pork Loin Recipes. Try new ways of preparing pork with pork loin recipes and more from the expert chefs at Food Network. Apple Stuffed Pork Loin Roast Recipe: Paula Deen : Food Network. Food Network invites you to try this Apple Stuffed Pork Loin Roast recipe from Paula Deen.
From cookeatshare.com


BAKED PORK CHOP RECIPES | ALLRECIPES
Tasty and easy ideas for baked pork chops. Find recipes for boneless pork chops, plus videos and reviews with helpful hints.
From turbofuture.en.from-de.com


MUSHROOM, BLUE CHEESE, AND ROSEMARY STUFFED PORK CHOPS ...
4. In the bowl with the mushrooms mix blue cheese and rosemary. Fill each pork chop equally with mushroom mixture. 5. Over medium high heat melt remaining tsp of butter in the skillet and sear each pork chop on both sides about 3 minutes per side. 6. Place in an oven safe dish and finish in the oven for 20 minutes or until they have reached a ...
From supperforasteal.com


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