Savory Blue Cheese-Stuffed Pork Loin Chops
Indulge in the rich and sophisticated flavors of these Savory Blue Cheese-Stuffed Pork Loin Chops. This recipe is inspired by my love for bold cheeses atop a juicy steak, and it elevates the humble pork chop to gourmet heights. By creating a generous pocket in thick, succulent pork loin chops and filling them with creamy blue cheese, you can enjoy a burst of flavor with every bite. Roquefort and Gorgonzola are both excellent choices, imparting rich undertones that blend beautifully with garlic, thyme, and a splash of dry white wine. Perfect for an elegant dinner or a special celebration, this dish is sure to impress your guests and tantalize your taste buds.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Pork chops
2 (thick, boneless (mignonettes))
Blue cheese
2-4 (crumbled)
Olive oil
1 (tablespoon)
Garlic
2 (cloves, slightly smashed)
Dried thyme
1/4 (teaspoon (to taste))
Salt
to taste
Pepper
to taste
Dry white wine
1/2 (cup)
Instructions
1
Preheat your sauté pan on medium heat.
2
Using a sharp knife, carefully create a horizontal slit in one wide side of each pork chop, avoiding cutting all the way through.
3
Gently use the knife, your fingers, or the handle of a wooden spoon to open up the slits into pockets that can hold the cheese.
4
Fill each pocket generously with blue cheese of your choice, using 2 to 4 tablespoons based on preference.
5
Secure the openings with toothpicks while ensuring the chops can lay flat in the pan.
6
In the preheated sauté pan, heat the olive oil.
7
Slice the garlic cloves slightly but keep them intact. Sauté them in the olive oil until golden brown and fragrant, then remove them from the pan.
8
Season both sides of the stuffed chops with salt, pepper, and thyme.
9
Sear the chops in the hot oil, cooking them until browned on each side (about 3-4 minutes per side). Expect some cheese to ooze out; this is normal.
10
Add enough white wine to the pan to come halfway up the sides of the chops, then cover and reduce heat to a simmer.
11
Cook for an additional 5-10 minutes, or until the chops are cooked through (internal temperature should reach 145°F).
12
Once cooked, transfer the chops to your serving plate.
13
Stir the melted cheese and cooking juices in the pan over heat to create a cohesive sauce.
14
Spoon the cheesy sauce over the chops and serve immediately for a delightful dining experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What kind of pork chops should I use for this recipe?
Thick, boneless pork chops, often called mignonettes, are best for creating the stuffing pocket.
Can I use bone-in pork chops?
While boneless is easier to stuff, you can use thick-cut bone-in chops by carefully cutting a pocket around the bone.
Which type of blue cheese is recommended?
Roquefort and Gorgonzola are excellent choices because they offer rich, sophisticated flavors.
How do I create the pocket for the cheese stuffing?
Use a sharp knife to make a horizontal slit in the wide side of the chop without cutting all the way through.
What is the best way to open the slit for stuffing?
You can use the knife, your fingers, or the handle of a wooden spoon to gently widen the pocket.
How much blue cheese should I use per pork chop?
Use 2 to 4 tablespoons of crumbled blue cheese per pocket, depending on your preference.
How do I keep the cheese from falling out while cooking?
Secure the openings of the stuffed chops with toothpicks to keep the cheese contained.
Should I season the pork chops?
Yes, season both sides of the stuffed chops with salt, pepper, and dried thyme before searing.
What type of oil is used for searing?
The recipe calls for one tablespoon of olive oil to sear the chops.
How should I prepare the garlic for this dish?
The garlic cloves should be slightly smashed but kept intact, then sautéed until golden and removed.
How long should I sear the pork chops?
Sear the chops for about 3-4 minutes per side until they are nicely browned.
Is it normal for cheese to leak out during cooking?
Yes, it is normal for some cheese to ooze out; it eventually helps create a cohesive sauce in the pan.
What kind of wine is used for simmering?
A dry white wine is used to add acidity and depth to the cooking liquid.
How much wine should I add to the pan?
Add enough wine to come halfway up the sides of the pork chops.
What is the target internal temperature for the pork?
The pork chops are cooked through when they reach an internal temperature of 145 degrees Fahrenheit.
How long do the chops need to simmer?
After searing, simmer the covered chops for an additional 5-10 minutes.
How do I make the pan sauce?
Stir the melted cheese and cooking juices in the pan over heat until they combine into a sauce.
When should I serve the pork chops?
Serve them immediately after spooning the cheesy sauce over the cooked chops.
What can I substitute for blue cheese?
If you prefer a milder flavor, you could try goat cheese or feta, though the character of the dish will change.
Can I use fresh thyme instead of dried?
Yes, you can use fresh thyme, but use about three times the amount of fresh as you would dried.
Do I leave the garlic in the pan while cooking the meat?
No, sauté the garlic to infuse the oil and then remove it before adding the pork chops.
What can I use instead of wine?
You can use chicken broth or a mix of broth and a splash of white wine vinegar as a substitute.
How many people does this recipe serve?
The recipe is written for two pork chops, which typically serves two people.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe despite its gourmet results.
Can I bake these pork chops instead?
While this recipe uses a stovetop method, you could sear them and finish them in the oven, though the sauce may differ.
Why use toothpicks?
Toothpicks ensure the pocket stays closed so the majority of the cheese melts inside the meat.
Should the pan be covered during simmering?
Yes, covering the pan helps cook the meat through evenly without drying it out.
What is a good side dish for this meal?
Roasted potatoes, asparagus, or a simple green salad would pair well with the rich blue cheese flavors.
Can I use red wine instead of white?
White wine is preferred for its crispness, but a light red wine could be used for a heartier, darker sauce.
Is this dish gluten-free?
The ingredients listed are naturally gluten-free, but always check the labels on your blue cheese and wine.