Best 4 Blue Cheese Bacon And Chive Stuffed Pork Chops Recipes

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Welcome to the world of culinary delight, where flavors dance on your palate and create a symphony of taste. In this article, we embark on a tantalizing journey to discover the best recipe for "Blue Cheese Bacon and Chive Stuffed Pork Chops." Prepare to delve into a realm of savory aromas and indulge in a dish that will leave you craving for more. Get ready to explore a recipe that combines the rich and tangy flavors of blue cheese, the smoky and crispy allure of bacon, and the aromatic freshness of chives, all wrapped within the tender and succulent embrace of pork chops.

Here are our top 4 tried and tested recipes!

BLUE CHEESE, BACON AND CHIVE STUFFED PORK CHOPS



Blue Cheese, Bacon and Chive Stuffed Pork Chops image

This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!

Provided by DOMMECHEF

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 2

Number Of Ingredients 7

2 boneless pork loin chops, butterflied
4 ounces crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish

Steps:

  • 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 halves, and pack each half 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. Place in the prepared baking dish.
  • Bake for 20 minutes in the preheated oven, or it may take 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.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 2 g, Cholesterol 101.3 mg, Fat 23.8 g, Fiber 0.3 g, Protein 33.8 g, SaturatedFat 13.2 g, Sodium 992.5 mg, Sugar 0.4 g

BBQ BACON CHEDDAR-STUFFED PORK CHOPS



BBQ Bacon Cheddar-Stuffed Pork Chops image

Boneless pork chops are stuffed with bacon, Cheddar and barbecue sauce and browned in a skillet before finishing in the oven. Serve with a side of Betty Crocker™ mashed potatoes, and dinner is done!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

4 boneless pork loin chops (3/4-inch thick), trimmed of fat (about 1 1/2 lb)
1/3 cup shredded sharp Cheddar cheese
1/3 cup chopped cooked bacon
1/4 cup Annie's™ organic sweet & spicy barbecue sauce (from 12-oz bottle)
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons olive oil
Sliced green onion, if desired
Betty Crocker™ creamy butter mashed potatoes, prepared as directed on pouch, if desired

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray, or line with cooking parchment paper.
  • In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half.) In small bowl, mix cheese, bacon and 4 teaspoons of the barbecue sauce. Spoon generous tablespoonfuls cheese mixture into each pocket; pinch edges of pork together, and secure with toothpick.
  • Sprinkle both sides of pork with salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil 1 to 2 minutes, turning once, just until lightly browned. Place pork chops apart on pan.
  • Bake 8 to 10 minutes or until meat thermometer inserted in thickest part of pork reads 145°F. In small microwavable bowl, microwave remaining barbecue sauce covered on High 45 to 60 seconds or until heated through.
  • Before serving, remove toothpicks from pork chops. Brush chops with warm barbecue sauce; garnish with green onion. Serve with mashed potatoes.

Nutrition Facts : Calories 370, Carbohydrate 5 g, Cholesterol 120 mg, Fat 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g

BLUE CHEESE STUFFED PORK CHOPS



Blue Cheese Stuffed Pork Chops image

These are quite delicious. You need to have chops at least 1 inch in thickness. You can also a use a frenched rack of pork. I have made it with two thin chops toothpicked together but the presentation is not as nice. My family really liked these, and they are quite presentable for company. Also they are fairly simple to make.

Provided by conniecooks

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

4 thick pork rib chops, 1 inch thick (you can use boneless loin chops)
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups fresh French bread, cubed into fairly small pieces
1 cup fresh mushrooms, chopped
1 shallots, finely minced or 2 tablespoons onions
1 teaspoon fresh rosemary, minced
1 teaspoon fresh sage, minced
1 garlic clove, finely minced
2 tablespoons chicken stock
1/2 cup crumbled gorgonzola (you can use Roquefort or any blue cheese that you like)
salt & pepper
1/2 cup white wine
1/2 cup low sodium chicken broth (or homemade stock)
1/2 cup heavy cream
2 -3 tablespoons crumbled gorgonzola (you can use Roquefort or any blue cheese that you like)

Steps:

  • Preheat oven to 350°F.
  • Melt 1 Tbsp butter in cast iron or oven proof heavy skillet.
  • Add bread and sauté till golden and crisped (about 10 min) remove and place in medium sized bowl.
  • Melt 1 tbsp butter in skillet.
  • Add mushrooms, shallot, herbs and garlic. and sauté until soft (about 5 minutes).
  • Add 2 tbsp chicken stock. mix in well.
  • Allow mixture to cool.
  • Mix in cheese when cooled. Adjust seasoning with salt & pepper.
  • Cut each chop horizontally in half to bone or almost in half if using boneless chops.
  • Divide stuffing mixture evenly in four and insert into pocket closing with tooth picks if necessary.
  • Season chops with salt & pepper.
  • Add olive oil to skillet and brown chops for 2 minutes on each side.
  • Cover with lid or foil and bake until cooked, about 25 minutes.
  • Sauce:.
  • Remove chops to platter and let rest covered with foil.
  • Add wine to skillet and deglaze. Cook till reduced to a tbsp or two.
  • Add chicken stock and cook a minute or two.
  • Add cream and heat through.
  • Add crumbled cheese and heat gently till melted.
  • Check for salt & pepper seasoning.
  • Pour over mashed potatoes and serve with chops.
  • YUMMY.

BLUE CHEESE STUFFED PORK LOIN CHOPS



Blue Cheese Stuffed Pork Loin Chops image

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.

Provided by FlemishMinx

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 429.4, Fat 22, SaturatedFat 7, Cholesterol 130.3, Sodium 210.2, Carbohydrate 2.8, Fiber 0.1, Sugar 0.6, Protein 41.9

Tips:

  • Select thick-cut pork chops for better stuffing and cooking results.
  • Use a sharp knife to make a deep pocket in the pork chops for ample stuffing.
  • Prepare the stuffing mixture with softened blue cheese, crispy bacon crumbles, chopped chives, bread crumbs, garlic, and seasonings for a flavorful filling.
  • Season the pork chops generously with salt, pepper, and garlic powder for extra flavor.
  • Sear the pork chops in a pan with butter and olive oil over medium-high heat to create a golden-brown crust.
  • Transfer the seared pork chops to a baking dish and bake in a preheated oven at 375°F (190°C) until cooked through and tender, about 20-25 minutes.
  • Allow the stuffed pork chops to rest for a few minutes before serving to ensure the juices redistribute and the stuffing sets.
  • Garnish the pork chops with fresh chives and crumbled bacon for an appealing presentation.

Conclusion:

Blue cheese, bacon, and chive stuffed pork chops offer a delicious and savory main course that's perfect for special occasions or a hearty weeknight meal. By following these tips, you can create juicy and flavorful stuffed pork chops that are sure to impress your family and friends. The combination of rich blue cheese, crispy bacon, aromatic chives, and tender pork creates a symphony of flavors that will tantalize your taste buds. Serve these delectable stuffed pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a refreshing salad, for a complete and satisfying culinary experience.

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