Blue Cheese Stuffed Pork Loin Chops
photo by Pauls Kitchen
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 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
directions
- 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.
Reviews
-
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!
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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!
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RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)