Blue Cheese Stuffed Pork Chops
Submitted by LuAnnKEd
Grilled pork loin chops stuffed with blue cheese, chopped pecans, shredded carrots, and Worcestershire, served with a creamy yogurt pan sauce. A steakhouse-worthy dinner at home.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minCut into one of these chops and watch the melted blue cheese and toasted pecans spill out. That’s the kind of moment that makes grilling worth firing up.
Thick pork loin chops get a pocket cut right to the bone, then packed with a stuffing of crumbled blue cheese, chopped pecans, shredded carrots, green onion, and a splash of Worcestershire. On the grill, the outside chars while the filling turns molten and nutty inside.
A quick yogurt-based pan sauce with chicken bouillon brings everything together with a tangy, savory drizzle that pools on the plate.
Pro Tips
- Use thick-cut, bone-in chops so you have enough room to carve a deep pocket for the stuffing
- Secure the opening with wooden toothpicks and remember to remove them before serving
- Let the chops rest for 5 minutes off the grill so the stuffing sets and doesn’t run out when you cut in
- The yogurt sauce can be made while the chops rest. It comes together in under 5 minutes
Ingredients
Directions
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 through.
In a small sauce pan, mix yogurt and flour.
Add milk, chicken bouillon, and pepper.
Cook and stir until thickening and bubbly. Cook and stir for 2 minutes more.
To serve, remove the toothpicks, and serve sauce over chops.
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