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.
Here’s the finished Stuffed Pork Chops along with some Garlic Asparagus.
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!
They are massive! Look at that fat line!!
Turn them sideways, fat side down.
Then 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!
Plate them with your favorite side dish and you’re good to go!
- Serves: 4
- Serving size: 1 pork chop
- Calories: 778
- Fat: 38
- Carbohydrates: 2
- Fiber: 1
- Protein: 102
- 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
- Cook the bacon in a skillet, reserve the grease and set the bacon aside
- Combine the Bleu and feta cheeses in a bowl
- Add the bacon and green onions and mix
- Add the cream cheese and mix until combined
- Slice open the non fat side of the pork chops
- Stuff with cheese mixture
- Use a toothpick to close opening
- Apply salt, pepper and garlic powder to outside of pork chops
- Over high heat, with bacon grease in pan, sear for 1.5 minutes a side
- Transfer chops to a greased pan and cook at 350 degrees for 55 minutes or until at desired finish temperature
- Remove pork chops and let rest 3 minutes before serving