Blue Cheese, Bacon and Chive Stuffed Pork Chops

I made this with thick porkchops from Costco and the time was a little longer but it turned out phenomenally!

I should have taken photo’s! (Sorry, next time) This was delicious! I did half blue cheese/half goat cheese. I didn’t have the chives but figured that would not ruin the recipe I stuffed those babies so full they were bursting at the seams! I think I had to cook them about double time, but they were still quite juicy. Thank you too all you contributors for making AllRecipes the place to go for inspiration!

Made this last night and it was a HUGE hit. I was torn between this recipe and a similar one using gorgonzola that didn’t have nearly the positive reviews this one does. After reading the reviews, though, I opted to sort of merge the two recipes and adapt several of the suggestions from other reviewers. I added about 1/2c finely chopped Vidalia (sweet) onion to the bacon, I added about 2T of cream cheese and used 4oz of gorgonzola instead of bleu, and I added the apples and pecans as well. Baked as directed, then kicked on the broiler at the end to brown the chops a bit more. I had about 1/4c of the stuffing left after stuffing the chops, so I made the basic pan sauce suggested by another reviewer (white wine, chicken stock, butter) and added the leftover stuffing to the sauce. This was SO SO SO good… the rich and tangy gorgonzola was balanced beautifully by the sweet onion and apples. The smoky crunch of the bacon plus the crunch of the pecans was the *perfect* offset for what might have otherwise been a too-creamy filling. This is *definitely* going into regular rotation here.

Added apples and pecan which made the dish. Biggest challenge was the timing in oven. Baked at 325 but wasn’t done…added another 15 min at 350 and then had to transfer to convention oven for another 10 min at 350. Came out delicious.

These Pork Chops were exceptional! The gown-ups in my family LOVE Blue Cheese, & we also love Pork Chops. Bacon is always a welcomed ingredient here (in moderation), since we DO look out for our overall health. FYI: Whenever a recipe calls for Garlic Salt OR Onion Salt, I always substitute those with Garlic Powder & Onion Powder, in order to keep it a bit ‘healthier’. If anyone at our table would like more salt, they’re perfectly welcomed to use the (ever present) saltshaker, but personally, …. I wouldn’t recommend it. I’m saving this recipe, and will increase it when I need to feed more people.

Easy peasy and so delicious! On my favorites list now.

Blue Cheese was a little too strong and had to increase cooking time to 45 mins.

This was a great alternative to basic broiled or grilled chops. I took the advice of other reviewers and added some cream cheese. I didn’t have chives on hand so I substituted with green onions.

IF I make this again I will be cooking the pork chops first until they are almost fully cooked before I stuff them! The top of the pork chop is not cooking even after cooking them for an additional 20 minutes. And the oven heat should be higher somewhere between 350 and 400 not 325.

Only things I changed was using garlic powder instead of garlic salt, leaving salt out altogether (which is why I have it 4 stars instead of 5). I also chose a slightly milder blue cheese than your “standard” fare called “Point Reyes” just because I could. Oh! Almost forgot! I DID have these gigantic, nearly 2 inch thick monster chops. They cooked for 45 minutes. Obviously this is very rich, but it’s also protein heavy and makes a fantastic change of pace for relatively little extra effort . Served with a show of quinoa and “Protein Blends” vegetable mix for an even higher kick of protein.

Delicious! I used mostly asiago cheese, some feta and a small amount of sharp cheddar. Husband and son devoured it!

Delicious! We both loved these. No changes made other than to double the recipe so that we would have leftovers, and I’m glad I did!

This was very good. I used Real Bacon bits and forgot the chives, but still delicious. I also put a little garlic powder in the blue cheese mixture. Only problem is our pork chops were thick bone in and they took at least 30 min in a 375 degree oven. Will make these again.

This is a can DO!!! Suggest you sear first and added a little cream cheese into the stuffing to bind it. I used regular garlic powder instead of garlic salt for lower sodium. Delish!!!

Way too much blue cheese.

Used mozzarella cheese instead of blue cheese. Otherwise a very good recipe.

Neither my husband or I was a fan. I think any other cheese would have tasted better. Like everyone else said, they said to use way more blue cheese than needed. I don’t think I will make again.

I used thick chops and cut a pocket in the side the blue cheese was very flavorful but almost overpowering. I think next time I might mix it with some cream cheese or goat cheese instead

Maybe I used an extra strong blue cheese, but I mixed it half and half with cream cheese and it was still waaay powerful. It was good though, too much for my husband though.

I’ve been making these for about five years and live them!! I use the different variations each time and they still turn out delicious!! I especially like using chive cream cheese and adding blue cheese and a bit of blue cheese dressing. Highly recommend trying these pork chops! They even taste great reheated in the rare event of leftovers.

I made some changes based on reading reviews, I added some bread crumbs, sour cream , and a 1/4 cup chopped walnuts and a tbsp of butter to the stuffing recipe. I pan seared them and then baked for 35 minutes at 400 degrees. I mixed a 1/2 cup white wine and some melted butter and a spritz of balsamic vinegars and then poured over chops and let bake for another 5-10 minutes. Hubby and I both loved it, a nice change to pork chops.