Blue Cheese Stuffed Pork Loin Chops
Transform your weeknight dinner into a gourmet delight with these irresistible Blue Cheese Stuffed Pork Loin Chops. Thick-cut pork chops are expertly sliced to create a pocket, then filled with a creamy, savory mixture of blue cheese, softened cream cheese, garlic, and fresh parsley. The chops are seared to golden perfection, locking in those bold flavors, before finishing in the oven with a splash of chicken stock to keep them juicy and tender. A touch of paprika adds a smoky flair, while a final optional dollop of melted butter brings luxurious richness to this dish. Perfectly balanced and bursting with flavor, these pork chops are an impressive yet straightforward recipe ideal for dinner parties or upgrading your family meals. Serve them alongside roasted vegetables or creamy mashed potatoes for a truly satisfying plate.
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Recipe Information
Ingredients
- 4 pieces Pork loin chops (thick-cut, bone-in or boneless)
- 100 grams Blue cheese crumbles
- 60 grams Cream cheese (softened)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (finely chopped)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 125 milliliters Chicken stock
- 1 tablespoon Butter (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully slice a pocket into the side of each pork loin chop. Do not cut all the way through; aim to create a deep and wide enough pocket for the filling.
In a medium bowl, combine the blue cheese crumbles, cream cheese, garlic, and parsley. Mix until smooth and well blended.
Stuff each pork chop pocket with the blue cheese mixture. Press down gently to seal the stuffing inside.
Brush the outside of the pork chops with olive oil and season both sides with salt, black pepper, and paprika.
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the pork chops for about 2-3 minutes per side, or until golden brown.
Carefully pour the chicken stock into the skillet around the pork chops. Transfer the skillet to the preheated oven.
Bake for 15 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C). Remove from the oven and let rest for 5 minutes.
Optional: If desired, melt a tablespoon of butter over the top of the pork chops before serving.
Serve hot with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 4339 mg | 189% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 6.4 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 663 mg | 51% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2039 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
