Reviewed: Mar. 11, 2008

This is very good, but has very strong flavor. I added 2 TBSP of cream cheese and used only 2 oz of blue cheese for my 1 lb of pork chops. If you dont like strong flavored cheese, do not try this or change the cheese for feta. Otherwise nice way to use up blue cheese out of fridge.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Feb. 23, 2008

These were a nice and different alternative to the usual pork chop. For the filling I did as others sugg and added in alittle of cream cheese and a spoonful or two of sourcream(had both on hand)to hold together better. Also I added in some diced garlic & onion, and fresh parmesan and did half feta and half blue cheese. This is a perfect filling to just go in the fridge and use up things you have left over and need to use up. I stuffed into butterflied bone-in pork chops since that's the ones I bought and dipped them in flour and fried in olive oil to brown on each side and baked covered for 40 minutes or so. Very good.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Feb. 18, 2008

I used a bone-in pork chop and cooked them on the grill - incredible! My husband devoured them. I served them with mashed potatoes and steamed broccoli.

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Sara

Cooking Level: Intermediate

Living In: Gainesville, Georgia, USA

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Reviewed: Feb. 1, 2008

Made this for myself and 3 guys, and we all loved it! I used green onion instead of chives, and used half feta cheese and half blue cheese. I added extra bacon and flattened the pork chops before filling them. I also browned both sides of the chops in the bacon grease and added pepper and garlic salt to both sides. I had then in the oven for 40 mins and used skewers to hold the sides together. Will definitely make this one again!

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CCorley

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jan. 31, 2008

My husband and i arent typically bleu cheese fans, so i made a few changes to this reciepe. First i did the bleu cheese, but also added some cream cheese to keep it all together, some gorgonzola cheese and some mozerella cheese. I added my own spices, some cayanne red pepper, garlic... ect. I added more bacon the called for and added a bit of melted butter. MIxed all that together, and intead of butterflying the pork chop i cut it down the middle half way and did the same thing across x like... put the cheese mix in. then i added shake and bake to the pork chop to keep in the juices. It wasnt too rich and served my husband well! I served this with a side of green beans and garlic mashed potatoes.

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denverdonna

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Reviewed: Jan. 13, 2008

I modified this a bit, but in the end it was quite delicious. I had 4 pork loin portions that were about an inch thick. I cut a pocket into each of them. I used 4.4 oz of bleu cheese (that is the size of the package I had, and what is a girl going to do with .4 oz of bleu cheese?), 2 Tablespoons of cream cheese, 6 slices cooked bacon, and 3 chopped green onions. I stuffed the pork chops with the stuffing, and then closed the holes using tooth picks. I coated each chop in egg wash, and then dredged them in Shake and Bake Oven Fried Pork coating. I baked the chops at 400 F for 20 minutes (as per the box of Shake and Bake), and they were fantastic. This was a great recipe because in addition to being yummy, it didn't require ingredients I don't keep on hand and didn't dirty very many dishes. I will make it again.

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Annabelle

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Troy, Missouri, USA

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Reviewed: Jan. 1, 2008

I think the blue cheese in this dish is too much. I think next time I would experiement with another cheese. I love blue cheese but not with this recipe.

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Dec. 29, 2007

My husband loves anything that is different from the "normal" stuff, so he LOVED this. I gave it a 4 instead of a 5 cause there are things I like better. We'll definatly make it again.

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Kristina

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007

Love it!! My boyfriend says I could sell this recipe at a restaurant for $35.

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Little V

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2007

we couldn't even finish ours. The idea was good, but way too much blue cheese! Our blue cheese just may have been really strong. I would try this again with some alterations.

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SPUNKYSIMONE

Cooking Level: Intermediate

Home Town: St. Cloud, Minnesota, USA

Living In: Hammond, Wisconsin, USA

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Reviewed: Dec. 13, 2007

It was really good! Just the next time not quite as much blue cheese.

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Allison

Home Town: Cedar Hills, Utah, USA

Living In: West Des Moines, Iowa, USA

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Reviewed: Dec. 11, 2007

yum yum yum.... I normally do not eat blue cheese..but I thought we'd give it a try.....wwwwwoooooooowy..Yum. We use pre-butterflied thick porkchops, SO it took 50 mins to cook....next time I will buy the thinner chops and make a pocket as previous users had said. We thought we would use some cream cheese too to hold the mixture together.... A MUST TO HAVE IN THE ARSENAL OF RECIPES!!!!

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RubyShoez

Cooking Level: Intermediate

Home Town: Canandaigua, New York, USA

Living In: Cypress, Texas, USA

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Reviewed: Nov. 28, 2007

Outstanding! I added 1-2 tbsp of sour cream & chive cream cheese to the stuffing mixture for consistency. Also, I did use butterflied pork chops but they were quite thick and required 45-60 minutes in the oven. Overall, wonderful! I will make it again- thanks!

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Kelly D

Home Town: Houston, Texas, USA

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Reviewed: Nov. 5, 2007

Wow! Very rich!! Soooo good! It definitely takes more than 20 minutes to cook. And I think next time I make them, I'll brown them in a pan first. I can't wait!

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Beth Lena

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Reviewed: Oct. 14, 2007

Added half an apple but couldn't taste it nor the chives. Added 2 spoons of cream cheese to hold filling together - good idea. Could stand to double or triple the bacon. Seared the pork chop in bacon grease first, then filled it and cooked for 30 minutes w/ the last few minutes on broiler. Bleu cheese flavor is very strong!

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Trixie

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Reviewed: Oct. 10, 2007

My hubby loved these chops! I used Vorcha's idea about holding the stuffed pork chops together with uncooked spaghetti strands. How clever!

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Jackie

Cooking Level: Beginning

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 4, 2007

Excellent! These chops were so good and the blue cheese was not overpowering like I was afraid it might be. I used a slightly higher ratio of bacon to blue cheese and left out the salt as per other reviews. I also cooked for 45 minutes as my chops were thicker! Family loved it!

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krislynn

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Reviewed: Sep. 26, 2007

This is a great way to preprare chicken breast as well. Also I went one step farther and coated them with crushed pecans and cornflakes.Incredible!

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Todd

Cooking Level: Intermediate

Living In: Attica, New York, USA

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Reviewed: Aug. 30, 2007

Yum Yum Yum. If your having hesitations on whether to make this or not, DO IT. It was wonderful! I was worried listening to some of the comments but I thought it was great. I did make a few adjustment per some advice: In a bowl I mixed herb flavored FETA cheese, chopped green onions, and crispy bacon (cooked crispy in skillet and hand crumbled). To that I added some sour cream (just enough to hold the mixture together making it easier to stuff)and a little melted butter. I seasoned the butterfly chops with ground pepper and then coated one side with egg using a brush. In a bag (ziploc is fine) I put pork bread crumbs that I got at the grocery store for about $1, then placed the chops individually in the bag and shook enough to coat lightly. Don't worry if the other side is coated with crumbs a little. Then I placed on baking sheet (breaded side down) and spooned feta mixture on chops. I folded the chops over and placed about 4 toothpicks on perimeter of chops to hold in stuffing. Baked @ 350 for about 45-50 minutes. No worries if cheese starts to melt out of chops. These were perfect. Perfect Perfect. Served with long grain wild rice and rolls. My dad loved it. Will make for boyfriend soon.

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