As you may remember June 3 is an important day in our home. For dinner Matthew had requested these Stuffed Pork Chops that we serve sometimes for special occasions. It is always a huge hit in our home, so I thought that I would share the recipe.
Blue Cheese Stuffed Pork Chops
8-12 boneless thick pork loin chop (We have used all types of pork chops and they taste just swell, bone-in, thin, assorted.)
16 oz. crumbled blue cheese
16 slices bacon, cooked and crumbled
4 tsp. dried chives
adobo seasoning (to taste)
black pepper (to taste)
Mix together cheese, bacon and chives. Use a sharp knife to cut a slit into each pork chop to make a pocket. (If you didn’t purchase thick boneless chops this will be a bit more time consuming and require some skill.) Stuff each pork chop with a ball of cheese filling and secure the opening with a toothpick. (Don’t use colored toothpicks unless you want odd colors in your fancy stuffed chops, that will make you think that perhaps you left the pork in the fridge too long, unless of course you have a wonderful, organized chore system so that one of the children cleans out the fridge weekly, then you would never, ever have to worry about spoiled food again, ahem.) Sprinkle lightly with adobo and pepper on both sides of chops. Bake at 350 for 20-30 minutes or until done.
Fast, easy, yummy!