Reviewed: May 17, 2012

This is an awesome recipe. Made a few changes to it. I added chopped apples and pecans with a hint of fresh ginger to the stuffing. I browned it in a skillet with EVOO and crusted the chops with finely chopped pecans before placing it in the oven! It came out great! very flavorful! Will definitely make this again!! Also i scaled back the amount of blue cheese to about 3 ounces! well balanced flavor!

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Reviewer:

angied

Reviewed: May 16, 2012

Good dish but I found the amount of blue cheese to be a bit overwhelming. I'll definitely scale it back next time but it was still solid as is. Thanks!

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Reviewer:

timwsherry

Reviewed: Apr. 18, 2012

hubby rated these at a 3 ... so-so for him. my kids kind of picked at them, and would only eat them when drenched in ketchup. i'm not a pork eater so i'm going off of their responses, but it wasn't a favorite. hubby said the flavor of the cheese was overpowering and too strong. he said he would enjoy it more with a milder cheese, like mozzarella. he did enjoy the bacon and chives, but also felt the pork chops could have been more seasoned than they were. he also suggested that next time i lightly dredge them in flour and saute them in a skillet instead of baking. however, i will say this was definitely different from the usual baked pork chop, so i appreciate the creative twist and nice change from the regular. thanks!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Apr. 13, 2012

Wonderful way to cook a pork chop. We had company the night I made these, so I had to adjust the cheeses to everyone's liking. I made mine as written with the bleu cheese crumbles, 2 were made with feta cheese and 1 with fresh mozzarella cheese. The rest of the ingredients were used in each pork chop. Rather than use a toothpick, I have kitchen twine (Christmas gift from apple.streudel) that I tied each pork chop with to hold the insides in. The results were a moist pork chop with incredible fillings. So glad I have a few more thick chops in the freezer to make these again.

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Apr. 4, 2012

This was good I actually substituted the bacon for ham. I did not have bacon. Next time I will try with bacon.

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Reviewer:

duran3911

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Los Angeles, California, USA

Reviewed: Mar. 11, 2012

Soooooooo good!! I add apple and pecan to the filling as suggested and make extra filling. Then after I stuff the porkchops I top them with the remaining filling and bake! Yummy!!

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Reviewer:

kellyscook

Reviewed: Mar. 6, 2012

So delicious! I couldn't believe that it tasted so good...im glad I put the garlic salt on the pork chop it added great flavor! I will deff be making again for my boyfriend yummm

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Reviewer:

Taranoelle

Cooking Level: Expert

Home Town: Palm Beach, Florida, USA

Living In: Tallahassee, Florida, USA

Reviewed: Feb. 22, 2012

Used half blue and half Stilton to use up open pkgs. Only 3 oz of cheese but 3 slices of bacon. Also added pan toasted pecans. Next time I will try some apple as suggested. I cooked in grill pan instead of oven. Cut a pocket in each thick chop then used thin kitchen twine and a large curved upholstery needle to sew up the opening.

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Reviewer:

PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Feb. 13, 2012

This is a great dish for enternaning a small amount of people. We really impressed my in-laws with this one.

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Reviewer:

dande2169

Reviewed: Feb. 9, 2012

Truly exceptional! I've made this twice now and it's been a winner both times. All I do is add some chopped walnuts to the filling for some texture. And it's so simple. We love it!

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