Best 12 Blue Cheese Stuffed Pork Belly Recipes

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Blue cheese stuffed pork belly is an indulgent and flavorful dish that is sure to impress your guests. With its crispy, golden-brown exterior and its juicy, tender interior, this dish is a true culinary delight. The combination of the sharp, tangy flavor of blue cheese and the rich, fatty taste of pork belly is a match made in heaven. Whether you're serving it as a main course or as an appetizer, this dish is sure to be a hit.

Let's cook with our recipes!

STUFFED PORK LOIN WITH BUTTERNUT SQUASH AND BLUE CHEESE



Stuffed Pork Loin with Butternut Squash and Blue Cheese image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Cooking spray
2 slices bacon
2 cups diced butternut squash
1/2 cup diced onion
1/2 cup seasoned dry bread crumbs
1/2 cup plus 2 tablespoons crumbed blue cheese, divided
3 tablespoons freshly chopped sage leaves, divided
Salt and freshly ground black pepper
1 (4-pound) boneless pork loin
1 cup reduced-sodium chicken broth, divided
1/4 cup dry sherry
1 tablespoon cornstarch

Steps:

  • Preheat oven to 450 degrees F. Coat a roasting pan with cooking spray.
  • Cook bacon in a large skillet over medium-high heat until crisp. Remove from pan, reserving fat in pan, and crumble into small pieces. To the same pan, add squash and onion and cook 3 minutes, until onion is soft. Remove from heat, add to a large bowl with the crumbled bacon, bread crumbs, 1/2 cup of the blue cheese, 2 tablespoons of the sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
  • Butterfly pork on a flat surface and spread stuffing evenly over meat. Roll up pork and tie with kitchen twine at 2-inch intervals. Season pork all over with salt and black pepper and transfer to prepared pan. Roast 15 minutes. Reduce oven temperature to 325 degrees F and bake 45 more minutes, until an instant-read thermometer registers 160 degrees F for medium-well. Let pork rest 10 minutes before cutting crosswise into 1-inch thick slices.
  • In a small saucepan, whisk together chicken broth, sherry and cornstarch. Set pan over medium heat and bring to a simmer. Add remaining 2 tablespoons blue cheese and tablespoon of sage and simmer 1 minute, until sauce thickens. Remove from heat and season, to taste, with salt and black pepper. Serve 1/2 of the pork with all of the sauce spooned over top. Reserve remaining pork for quesadillas.

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

PORK CHOPS WITH BLUE CHEESE GRAVY



Pork Chops with Blue Cheese Gravy image

This recipe makes the most delicious creamy gravy to serve over pork chops. It tastes like something from a fancy restaurant. Serve with sauteed mushrooms, if desired

Provided by Toni

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 35m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled

Steps:

  • Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
  • Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 2.4 g, Cholesterol 137.9 mg, Fat 37 g, Fiber 0.1 g, Protein 15.7 g, SaturatedFat 21.9 g, Sodium 278.5 mg, Sugar 0.2 g

BLUE CHEESE STUFFED TOMATOES



Blue Cheese Stuffed Tomatoes image

Provided by Katie Lee Biegel

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pint grape tomatoes
Kosher salt and freshly cracked black pepper
2 ounces cream cheese, at room temperature
1/2 cup blue cheese
2 tablespoons finely chopped fresh chives
4 slices crispy cooked bacon, finely chopped
1 tablespoon hot honey (or 1 tablespoon honey mixed with a dash of hot sauce)

Steps:

  • Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
  • Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
  • Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.

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

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 & BACON STUFFED PEPPERS



Blue Cheese & Bacon Stuffed Peppers image

Whenever I put out a plate of these cute little appetizers, people come flocking. Good thing there are lots of peppers in each bag. -Tara Cruz, Kersey, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 5

3 medium sweet yellow, orange or red peppers
4 ounces cream cheese, softened
1/2 cup crumbled blue cheese
3 bacon strips, cooked and crumbled
1 green onion, thinly sliced

Steps:

  • Cut peppers into quarters. Remove and discard stems and seeds. In a small bowl, mix cream cheese, blue cheese, bacon and green onion until blended., Grill peppers, covered, over medium-high heat or broil 4 in. from heat until slightly charred, 2-3 minutes on each side., Remove peppers from grill; fill each with about 1 tablespoon cheese mixture. Grill until cheese is melted, 2-3 minutes longer.

Nutrition Facts : Calories 73 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

FIG AND BLUE CHEESE STUFFED PORK TENDERLOIN



Fig and Blue Cheese Stuffed Pork Tenderloin image

This is a wonderful recipe that I found in Cooking Light Magazine. It's easy to prepare, few ingredients and has a beautiful presentation. I've served this with wild rice and steamed green beans with garlic. Enjoy!

Provided by Cookin in NJ

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 (1 lb) pork tenderloin, trimmed and butterflied
1/2 cup dried fig, coarsely chopped (like Sun-Maid)
1/2 cup crumbled blue cheese
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
cooking spray
1 tablespoon apple jelly, melted

Steps:

  • Preheat oven to 450°F.
  • Butterfly the pork by slicing it in half lengthwise, cutting to, but not through, the other side. Open the halves (like a book), laying pork flat.
  • Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
  • Sprinkle the figs and blue cheese over the pork, leaving about a 1/2-inch margin around the outside edges. Roll up the pork lengthwise, like a jelly-roll. (I tucked in the sides prior to rolling to keep stuffing in, but this is optional.) Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined pan coated with cooking spray.
  • The original recipe called for baking it at 450°F for 20 minutes, however, I've found the tenderloin to still be raw in some areas, so I've adjusted the pre-jelly cooking time to about 25-30 minutes. Use a thermometer to gauge.
  • Remove the pork from the oven and brush with the melted apple jelly. Return the pork to the oven and bake for an additional 5 minutes or until the thermometer reads 160°F (slightly pink). Keep an eye on the pork if cooking for longer than the additional 5 minutes because I've found the apple jelly that melts onto the pan will begin to burn.
  • Remove the pork from the oven and let it stand for 10 minutes. Remove the twine and cut the pork into 1 inch slices, or to the thickness of your liking.
  • Yield: 4 servings (serving size: 3 1-inch slices).

Nutrition Facts : Calories 256.7, Fat 9, SaturatedFat 4.5, Cholesterol 86.4, Sodium 588.5, Carbohydrate 16.1, Fiber 1.9, Sugar 11.7, Protein 27.7

CHEESE-STUFFED PORK TENDERLOIN



Cheese-Stuffed Pork Tenderloin image

My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.

Provided by Melanie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h50m

Yield 3

Number Of Ingredients 11

2 green onions, chopped
2 slices cooked bacon, crumbled
3 tablespoons shredded Cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons frozen chopped spinach
2 tablespoons finely chopped white mushrooms
¼ teaspoon chopped garlic
1 pinch dried parsley
salt and ground black pepper to taste
1 pork tenderloin, butterflied and pounded flat
1 cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
  • Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g

BACON/BLUE CHEESE STUFFED PORK LOIN



Bacon/Blue Cheese Stuffed Pork Loin image

Make and share this Bacon/Blue Cheese Stuffed Pork Loin recipe from Food.com.

Provided by Fishgettersgirl

Categories     Pork

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 -4 lbs boneless pork loin
kitchen twine
1/2 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper
10 ounces frozen spinach, thawed and drained
4 ounces cream cheese, softened
1/2 cup crumbled blue cheese
1 1/2 tablespoons Dijon mustard
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon ground black pepper
1/2 cup chopped green onion
2 slices bacon, cooked and crumbled
1/4 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 350°F.
  • To prepare the stuffing, place all ingredients in a bowl and stir until well mixed.
  • Butterfly (cut lengthwise almost all the way through) the pork loin. Butterfly again on the left side and on the right side.
  • Spread the stuffing evenly over the loin. Roll the loin up like a jelly roll and tie securely at 2-to-3 inch intervals with kitchen twine.
  • Place the loin in a shallow roasting pan. Sprinkle with garlic salt and black pepper.
  • Roast for 45-60 minutes, or until internal temperature is 150-155°F Let stand for 1 minutes.
  • Slice the pork, removing twine as necessary.

Nutrition Facts : Calories 460.1, Fat 31.8, SaturatedFat 13.1, Cholesterol 132.9, Sodium 353.6, Carbohydrate 3.5, Fiber 1.7, Sugar 0.7, Protein 39

BLUE CHEESE PORK MEDALLIONS



Blue Cheese Pork Medallions image

This comforting pork dish feels fancy, thanks to the creamy sauce kicked up a notch by blue cheese. Guests go crazy over it, and would never guess how quickly it all comes together. -Lynne German, Woodland Hills, CA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound)
2 teaspoons Montreal steak seasoning
2 tablespoons butter
1/2 cup heavy whipping cream
1/4 cup crumbled blue cheese
1 tablespoon minced fresh parsley

Steps:

  • Cut pork into 12 slices; sprinkle with steak seasoning. In a large skillet, heat butter over medium heat. Add pork; cook, covered, until pork is tender, 3-5 minutes per side. Remove from pan; keep warm., Add cream to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until cream is slightly thickened, 2-3 minutes. Stir in cheese until melted. Serve with pork. Sprinkle with parsley.

Nutrition Facts : Calories 317 calories, Fat 23g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 539mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.

FENNEL, APPLE AND BLUE CHEESE STUFFED PORK LOIN



Fennel, Apple and Blue Cheese Stuffed Pork Loin image

This stuffed pork loin combines all the best flavors of fall - from Beth Kirby of Local Milk.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h20m

Yield 4

Number Of Ingredients 17

2 tablespoons olive oil
2 cloves garlic, minced
2 medium shallots, diced
1 medium fennel bulb, diced
½ teaspoon fennel seeds, crushed
2 tablespoons minced fresh rosemary, divided
1 large tart, firm apple (like Granny Smith), diced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon honey
1 teaspoon apple cider vinegar
1 tablespoon apple brandy
½ cup crumbled Gorgonzola dolce or other blue cheese
2 bacon strips, cooked crisp, fat drained and crumbled
1 ¾ pounds boneless pork loin roast, butterflied
Kitchen twine
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. In a medium saute pan, heat 1 tablespoon olive oil. Add the garlic and shallots and cook on medium heat until fragrant and translucent, about 1-2 minutes. Add the fennel, fennel seed, 1 tablespoon of the rosemary, apple, salt, black pepper, honey, vinegar, and apple brandy. Cook on medium heat until the apple and fennel are browned, about 15 minutes. Fennel should be soft but not mushy and still have some firmness. Remove the filling from heat and cool to room temperature. Toss in the blue cheese and the crispy bacon.
  • Line a baking sheet with a heavy sheet of Reynolds Wrap® Heavy Duty Aluminum Foil, making sure the sheet is long enough to wrap up over the ends of the roast. Layer another two sheets of Reynolds Wrap® Heavy Duty Aluminum Foil over the first one. Set aside.
  • Place the pork loin fat side down on a work surface, season the inside lightly with salt and pepper and then evenly spread the filling. Roll the pork up lengthwise and tie it securely with kitchen twine. Rub with remaining olive oil and season evenly with kosher salt. Heat a large heavy skillet (big enough to hold the entire loin) over high heat until very hot. Add the pork loin and brown very well on all sides, about 1 minute per side.
  • Using tongs, place the roast in the center of the foil. Sprinkle with pepper and the rest of the rosemary. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
  • Bake the wrapped loin for 45 minutes or until an instant-read meat thermometer reads 130 degrees F. Let the pork rest, wrapped, for 10 minutes. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Slice and serve.

Nutrition Facts : Calories 403.3 calories, Carbohydrate 21.9 g, Cholesterol 92.4 mg, Fat 21.3 g, Fiber 3.3 g, Protein 30 g, SaturatedFat 7.1 g, Sodium 587.9 mg, Sugar 12.2 g

Tips:

  • Choose high-quality pork belly with a good amount of marbling for a flavorful and tender result.
  • Score the pork belly skin deeply but not all the way through to the meat to help the fat render and the skin crisp up.
  • Use a sharp knife to make a pocket in the pork belly for the stuffing, being careful not to cut all the way through.
  • Make sure the blue cheese stuffing is well-seasoned and flavorful, as it will be the star of the dish.
  • Roast the pork belly in a preheated oven at a high temperature initially to crisp up the skin, then reduce the temperature to allow the meat to cook through.
  • Rest the pork belly before slicing to allow the juices to redistribute for a more tender and flavorful result.

Conclusion:

Blue cheese-stuffed pork belly is a delicious and impressive dish that is perfect for a special occasion meal. With its crispy skin, tender meat, and flavorful stuffing, it is sure to be a hit with your guests. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.

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