Blue Cheese, Bacon and Chive Stuffed Pork Chops

Blue Cheese, Bacon and Chive Stuffed Pork Chops


"This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!"

Ingredients 35 m {{adjustedServings}} servings 394 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1131 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
  2. 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.
  3. 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.
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Reviews 216

  1. 291 Ratings


Extremely flavorful. I did use 1 1/2" thick chops so that instead of butterflying, I could cut a pocket in the side. It keeps all that wonderful filling in the chops where it belongs. Instead of using toothpicks to hold the pockets close, use a piece of spaghetti, it falls apart when the chops are done. Browned the chops on the stovetop, then placed in the oven at 325 for 45-60 minutes. Made a pan sauce with browned bits by adding 1/2 cup of white wine, chicken stock and 1 tbls cold butter.


These were a nice and different alternative to the usual pork chop. For the filling I did as others sugg and added in alittle of cream cheese and a spoonful or two of sourcream(had both on hand)to hold together better. Also I added in some diced garlic & onion, and fresh parmesan and did half feta and half blue cheese. This is a perfect filling to just go in the fridge and use up things you have left over and need to use up. I stuffed into butterflied bone-in pork chops since that's the ones I bought and dipped them in flour and fried in olive oil to brown on each side and baked covered for 40 minutes or so. Very good.


Awesome! A couple things I noticed: you do not need to add salt, the blue cheese gives it enough and you can always add it later; and I used center cut thick pork chops and these needed about 40-50 minutes to cook completely. These were really really good!