Blue Cheese Stuffed Pork Chops By Rr For The Grill Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
• In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
• Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

Steps:

• In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
• Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

Steps:

• Preheat oven to 350°F.
• Melt 1 Tbsp butter in cast iron or oven proof heavy skillet.
• Add bread and sauté till golden and crisped (about 10 min) remove and place in medium sized bowl.
• Melt 1 tbsp butter in skillet.
• Add mushrooms, shallot, herbs and garlic. and sauté until soft (about 5 minutes).
• Add 2 tbsp chicken stock. mix in well.
• Allow mixture to cool.
• Mix in cheese when cooled. Adjust seasoning with salt & pepper.
• Cut each chop horizontally in half to bone or almost in half if using boneless chops.
• Divide stuffing mixture evenly in four and insert into pocket closing with tooth picks if necessary.
• Season chops with salt & pepper.
• Add olive oil to skillet and brown chops for 2 minutes on each side.
• Cover with lid or foil and bake until cooked, about 25 minutes.
• Sauce:.
• Remove chops to platter and let rest covered with foil.
• Add wine to skillet and deglaze. Cook till reduced to a tbsp or two.
• Add chicken stock and cook a minute or two.
• Add cream and heat through.
• Add crumbled cheese and heat gently till melted.
• Check for salt & pepper seasoning.
• Pour over mashed potatoes and serve with chops.
• YUMMY.

Steps:

• With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
• Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
• The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
• Use as much of the cheese as is necessary to fill the pocket.
• Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
• Heat olive oil in a saute pan.
• Make several slices through the garlic yet keeping each clove intact.
• Fry in the oil till brown but not burned, then remove from pan.
• Season chops with salt, pepper, and thyme.
• Brown the chops in the oil on each side.
• The cheese will probably begin to melt and leak from the chop, but don't worry about this.
• When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
• Remove them from pan directly to dinner plate.
• Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
• This should only take a moment.
• Serve sauce over the chops immediately, and enjoy.

Steps:

• Heat 1 1/2 teaspoons of the oil in medium nonstick skillet over medium-high heat until hot. Cook and stir onion and rosemary 6 minutes or until onion is soft. Remove onion mixture, cool. Stir in cheese.
• With small knife, make horizontal slit in each pork chop to create pocket, being careful not to cut all the way through. Fill with blue cheese mixture. Wrap 2 prosciutto slices around each chop to cover chop and opening of pocket; secure with toothpicks.
• Heat remaining 1 1/2 teaspoons oil in same skillet over medium heat until hot. Cook pork 8 to 10 minutes or until pale pink in center, turning once. Remove toothpicks before serving.
• For Balsamic Greens with Plums: Whisk balsamic vinegar and Dijon mustard in small bowl; whisk in extra-virgin olive oil. Cut the 2 ripe plums into thin wedges; combine with mixed greens. Toss with enough dressing to lightly coat greens; serve with remaining dressing.

Steps:

• Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
• Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

Steps:

• Preheat broiler. Sprinkle pork chops on both sides with pepper; place on a broiler pan coated with cooking spray. Broil 4-5 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add green onion and garlic; cook and stir until tender. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add cheese and wine; heat through. Serve chops with sauce.