| | Blue Cheese Stuffed Pork Chops

Author / Luke Summers

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The first time I made these pork chops I was just using up some blue cheese that had been in the fridge for awhile and I don’t like anything to go to waste. My husband raved about them and since then they have become a Friday night or weekend treat. They’re not difficult to make but they do take a little time so I save them for my cooking night as hubby needs simpler recipes.

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Thicker cut boneless pork chops work the best although I have also made them with the bone in chops.

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My preference is raw blue cheese if you can find it. There is no need to pasteurize cheese provided the source is clean and the cow is pastured; the good bacteria in raw-milk cheese protects the cheese from dangerous pathogens.

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Mix the carrots, blue cheese, pecans, green onions and teriyaki sauce in a small bowl

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Carefully cut a horizontal slit into the fatty side of the chop

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Until you have a nice pocket

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Stuff each chop equally

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Secure with toothpicks and tie with kitchen string. Sprinkle with salt and pepper to taste. Grill or broil to desired degree of doneness

Enjoy!

Recipe & Ingredients
4 thick boneless pastured pork chops
1/3 cup shredded carrots
1/4 cup chopped pecans
1/4 cup raw blue cheese crumbled
2 finely chopped green onions + tops
2 tsp gluten free teriyaki sauce
Sea salt and freshly ground black pepper to taste

Preparation
Mix the carrots, pecans, blue cheese, green onions and teriyaki sauce together. Carefully cut a slit or pocket in each chop making sure you do not cut through. Stuff each pocket with equal amounts of the carrot mixture. Secure the pocket with wooden toothpicks and culinary string. Sprinkle the chops with salt and pepper to taste and grill over indirect heat for 6-8 minutes turning once and then grill over direct heat for about 4-5 minutes or until desired degree of doneness, turning once. You can also broil these in the over for about 6-7 minutes per side.

For more Power Athlete recipes check our Paula Lean Primal Queen

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AUTHOR

Luke Summers

I am the COO of Power Athlete, co-host of Power Athlete Radio, and a Power Athlete Coach. I've been coaching athletes, training clients, and educating 1,000s of coaches around the globe since 2007. I'm a lifelong multisport athlete, but my focus was football up through college where a neck injury forced me to hang it up.

Now I'm a stickler for productivity, and have a burning desire to empower athletes, coaches, and every day people who are striving to be better versions of themselves.

7 Comments

  1. Rukas on January 29, 2015 at 11:25 am

    Mmmm. Pork

  2. Jason Gonzales on January 29, 2015 at 7:57 pm

    Paula keep the recipes coming. My wife made your meatloaf recipe tonight. Awesome!!!!!’n

  3. Paula on January 30, 2015 at 11:45 am

    @Jason Thank you and great picture!

  4. CALI on January 30, 2015 at 1:38 pm

    @shebeast – this looks delicious! Bleu cheese is my jam because a small amount packs a ton of flavor.*

    *Maybe the most domestic thing I’ve ever said.

  5. Paula on February 1, 2015 at 4:59 am

    @cali LOL, I can almost picture you in an apron:)

  6. bjmonger on February 10, 2015 at 10:02 am

    I made these last night. They were delicious. Definitely good enough that they only serve one. I opted for the broil option. I will make these again

  7. Paula on February 10, 2015 at 3:55 pm

    @bjmonger Glad you liked them–we usually cook 4 chops!

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