Brent's Food Blog

mmmmm foooood…..

Gooey Stuffed Pork Chops

with 4 comments

Magic gooey stuffing contents: fresh Bleu Cheese, diced Apples and walnuts. The Pork chop is topped with spices, a spoonful of applesauce and some leftover chopped apples. Served with a side of steamed asparagus and a baked potato.

Stuffed Porkchop, Baked Potato & Asparagus

The sides of this meal were somewhat lackluster in comparison with the stuffed pork chop, but It all worked well nonetheless. If you want to replicate this meal you should do the following:

Start by preheating the oven (an adventure in itself) to 400° with stabbed potatoes on the racks.  Make a 2″ long slice on the side of the pork and plunge the knife all the way in, working it around to sort of hollow it out. You don’t want to actually take any meat out, but just keep slicing within the edges of your initial cut to make a pocket for the yummy stuffing. If your initial cut is too long the insides will just ooze out when it cooks (which isn’t necessarily a bad thing, just messier).  Smear a bit of Bleu Cheese, then a pinchful of apples, and a pinchful of walnuts. Repeat until pocket is full but not bulging. You should be able to pinch the edges of the pork chop closed with ease.  Season the outsides of the pork chop with a mixture of salt, pepper, thyme, and any other spice that suits your fancy.

Cook 10-12 minutes on each side. After the first flip, turn oven to broil to crispify the outsides. Now would be a good time to start steaming the asparagus too.

As mentioned by my fear mongering brother, potatoes are poisonous if undercooked! I had never heard this before but a quick search validated his preposterous claim. So, make sure not to under cook those potatoes!


2 Thick-Cut Pork Chops (~8-10 oz. each)
A small wedge of Bleu Cheese
2 Gala Apples diced
1/4 cup Walnuts chopped in The Original Quick Chop!
2 spoonfuls Apple Sauce
2 Potatoes
1 handful of Asparagus stalks

If you’re not a fan of Bleu Cheese, you could definitely use another soft cheese like Gouda or Feta crumbles.  Next time I’m definitely going to add a teeny-tiny bit of applesauce to the stuffing and mix it all together into a single paste mash that is easily spooned into the pocket.  Other good sides might include Chipotle Risotto or top the asparagus with a cream sauce or something equally yummy.

Serves two plates probably not too high on the calorie count, but a little more expensive per plate (pork chops!):  ~15$


Written by Brent

February 22, 2010 at 11:40 pm

Posted in Pork

4 Responses

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  1. Woo! I get to give real feedback because I was there for this concoction! I thought the bleu cheese was overwhelming. My personal tastes like not as much blue cheese though so I might be biased. I like the idea of the other, quieter cheeses, and definitely support the applesauce addition.
    If you could marinate the chops would you? and in what?


    February 23, 2010 at 12:20 am

    • I think a marinade would take over the flavorings of the stuffing, though a good brineing could add to the flavor of the meat. I would definitely brine before making the pocket or stuffing. Brine for 4+ hours with assorted spices.


      February 23, 2010 at 9:07 am

  2. OMG, this is my favorite so far. How do you brine pork?


    February 23, 2010 at 11:27 am

    • Most brines are pretty easy to do and add quite a lot of flavor to the meat. I usually use a tupperware container so the pork can lay flat, add enough water to cover the pork completely. Add lots of salt. I think I usually add like a quarter cup of salt for a 10″x6″x3″ (L, W, H) dish. I read somewhere that a good measure is 1 cup per gallon of water. Also add lots of pepper and other spices (thyme & rosemary are good). Refrigerate for 12ish hours then cook as normal.


      February 25, 2010 at 11:08 am

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