Blue Cheese Stuffed Pork Loin Chops

Recipe by FlemishMinx
READY IN: 25mins




  • 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.