| | Blue Cheese Stuffed Pork Chops

Author / John

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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.

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


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.


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


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


Until you have a nice pocket


Stuff each chop equally


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


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

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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John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.


  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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