Blue Cheese Stuffed Pork Loin Chops

Submitted by FlemishMinx

"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."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 2

ingredients

• 2 thick boneless pork chops (also known as mignonettes)
• 29.58-59.16 ml blue cheese
• 14.79 ml olive oil
• 2 clove garlic
• 1.23 ml dried thyme, to taste
• salt and pepper, to taste
• 118.29 ml dry white wine

directions

1. 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.
2. Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
3. The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
4. Use as much of the cheese as is necessary to fill the pocket.
5. Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
6. Heat olive oil in a saute pan.
7. Make several slices through the garlic yet keeping each clove intact.
8. Fry in the oil till brown but not burned, then remove from pan.
9. Season chops with salt, pepper, and thyme.
10. Brown the chops in the oil on each side.
11. The cheese will probably begin to melt and leak from the chop, but don't worry about this.
12. 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.
13. Remove them from pan directly to dinner plate.
14. 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.
15. This should only take a moment.
16. Serve sauce over the chops immediately, and enjoy.

Reviews

[KellyMac6]

This was very good. I made mine with blue cheese and my boyfriends with swiss because he doesn't like blue. They were excellent. My only complaint was that they were a little dry and I think that next time I would use the wine and baste the chops throughout the cooking. Also, I added a little half and half and extra cheese to the sauce because it wasn't thickening. Thank you!

 

[peter.hackney]

My wife and I just cooked this for the first time. What a great, but simple recipe. We added some dried cranberries to the stufiing and it was incredibly good. We served it with a Giada polenta recipe which also has thyme in it. Thanks so much for sharing this recipe

 

[NowANana]

This was Absolutely Wonderful. I would not change a thing to this. Added a little more blue cheese to the sauce like others did. The flavors were amazing!! Will make this over and over again. Awesome!

 

[Paja9203]

Wow! Wow! Wow! We loved this. The cheese flavour was acutally quite mild, especially in the sauce. The directions were excellent. I had really thick chops and it was very easy to make the slit and stuff them. Like some other reviewers, mine hardly "leaked" at all so I added extra cheese to thicken the sauce. Really, I think you could use this recipe as a jumping off point for so many things-add some sun-dried tomatoes, for example or use a different kind of cheese with some herbs, the possibilities are endless. Thanks, FlemishMinx for a great new way to make pork chops!

 

[The Manland Chef]

Dish is very easy to make and tastes great. I started with a whole pork loin and cut it into medalions. Don't worry about the cheese falling out...it makes the sauce taste better. The toothpicks dont help much to hold the cheese in. Sprinkle extra blue cheese into the sauce inthe end.