Stuffed Pork Chops

Sometimes, you get tired of steak.  When that happens, switch to pork!  Recently I’ve started actually going to the butcher instead of picking out meat from their prepackaged selections. This isn’t nearly as daunting as it sounds.  Also, this is BJ’s, not even some super fancy place.  Last week I had them custom cut me 3″ thick Filet Mignon and it turned out awesome! I think the control and freshness is far superior to just picking up the prepackaged items.  Also, you can get cuts that wouldn’t normally be possible like these 2″ thick pork chops, perfect for stuffing.

Finished Stuffed Pork ChopsHere’s the finished Stuffed Pork Chops along with some Garlic Asparagus.

Frying Bacon

As with many of my recipes, this one starts with bacon.  This serves two purposes. First, we need the bacon for the recipe. Second, we need the bacon grease and hot skillet for the cooking of the pork chops!Raw Pork Chops

Like I said, I had these pork chops custom cut to 2″ thick.Thick Pork Chops

They are massive!  Look at that fat line!!

Side of thick pork chops

Turn them sideways, fat side down.

Slit open pork chopsThen with a really sharp knife, carefully make a large slit in the side of the meat. Make sure not to go all the way through! Bleu cheese and feta

Next, start assembling the stuffing by mixing the two cheeses together in a bowl.Green Onions

Chop some green onions up.Add Bacon

Throw the green onions and crumbled bacon into the mixture.Add the liquid

Now add the cream cheese.Pork Chop Stuffing

It should combine and make a stuffable paste.Stuffed Pork Chops

Here’s the stuffed pork chops.  Really use your fingers to get the stuffing into the pork chops and spread in there.Stuffed Pork Chops with Toothpicks

Coat both sides with garlic powder, salt and pepper, then secure with a toothpick.Skillet ready for frying

Now we’re going to sear the meat.  Get the bacon grease really hot and lay them in there.Seaing pork chops

Ahh, searing meat in a cast iron!Pan ready for pork chops

Prepare a greased pan for cooking the meat the rest of the way in the oven.Seared pork chops

Here’s the seared meat.Ready for the oven

Transfer the meat to the dish.  One advantage of cooking them this way, is I faced the stuffing parts together so the stuffing didn’t fall out of the pork during the oven cooking process.Cooked pork chops

And here are the finished, cooked chops!Finished Stuffed Pork Chops

Plate them with your favorite side dish and you’re good to go!

Stuffed Pork Chops
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 1 pork chop
  • Calories: 778
  • Fat: 38
  • Carbohydrates: 2
  • Fiber: 1
  • Protein: 102
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 4 Thick Cut Pork Chops (3.67 lbs, 2" thick)
  • 3 Slices Bacon
  • 3 Oz. Bleu Cheese
  • 3 Oz. Feta Cheese
  • 60 g Green Onion
  • 2 Oz. Cream Cheese
  • Salt, pepper and garlic powder to taste
Instructions
  1. Cook the bacon in a skillet, reserve the grease and set the bacon aside
  2. Combine the Bleu and feta cheeses in a bowl
  3. Add the bacon and green onions and mix
  4. Add the cream cheese and mix until combined
  5. Slice open the non fat side of the pork chops
  6. Stuff with cheese mixture
  7. Use a toothpick to close opening
  8. Apply salt, pepper and garlic powder to outside of pork chops
  9. Over high heat, with bacon grease in pan, sear for 1.5 minutes a side
  10. Transfer chops to a greased pan and cook at 350 degrees for 55 minutes or until at desired finish temperature
  11. Remove pork chops and let rest 3 minutes before serving
Notes
I used really thick, 2" pork chops. If yours are thinner, cook for less time.
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