Wednesday, December 14, 2011

Blue Cheese, Bacon & Chive Stuffed Pork Chops

Any time you can combine bacon and blue cheese, I'm a happy camper. 
This is a tasty recipe that can be prepped in advance and frozen, or done for dinner tonight.  If you freeze them, thaw in the fridge before baking.  If you prefer to grill the chops, go for it.  Either way, they're delish!

Blue Cheese, Bacon and Chive Stuffed Pork Chops

4-6 boneless pork loin chops, butterflied
8 ounces crumbled blue cheese
6 slices bacon - cooked and crumbled (just use the real stuff, ok?)
3-4 tbsp. chopped fresh chives
garlic salt to taste (or garlic powder)
ground black pepper to taste
chopped fresh parsley for garnish

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 four (or six, depending on how many chops you're prepping) and pack 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, so go easy (that's why I prefer garlic powder). Place in the prepared baking dish. Bake for 20-30 minutes, or 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.

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