….but when we do, it’s super delicious.
No but really. We don’t eat a lot of pork! Bacon obviously doesn’t count. I think a lot of people eat pork chops on the reg, but we just aren’t one of those families. Maybe because my parents didn’t cook them a lot growing up? I don’t know.
I found some pork chops on sale, though, and Jay had been badgering me for some kind of stuffed meat. That’s how it goes around here – he thinks of random foods and then pesters me until I create something from the fragmented thoughts he provides me with. It’s fun!
So today, I give you: Blue cheese walnut stuffed pork chops with beer reduction. Yep. Take that, fragmented food thoughts.
They’re easy, delicious, and fancy enough that you can totes make them for a special occasion. Or for a Monday! You only need pork chops, blue cheese, walnuts, butter, honey, and a beer! And salt, but you already have that I hope.
While we make the filling and stuff the chops, grab a skillet and turn it to medium-high. We want a hot pan! While the skillet is heating up, mash the walnuts and blue cheese together with a fork to form a grody looking paste.
Then, we’ll stuff the chops. Try not to freak out about this, ok? It’s really easy and you’ll be fine. Take a small knife. Make a little slit in the edge of the pork chop, then wiggle the knife around inside the chop to form a pocket. Basically we want a big space IN the chop, but we want the opening to be small so the filling stays in the pork, mmmkay? I used the palm of my hand to keep the pork chop steady, then just took my time to be sure the knife didn’t pierce the sides of the pork. Guess what? I made two holes on the top of one of the chops and it didn’t make a bit of difference.
Once you have a nice little pork pocket, stuff the chops with as much of the mixture as you can. Again, take your time. Add a little bit of filling at a time and kind of work it all the way down the pocket that you created.
Continue cooking the pork chops for another 5 minutes or so until they’re cooked through. If you have thicker pork chops, this might take a little bit longer. Remove the chops to a plate just for a hot minute, then add the other pat of butter and the honey to the skillet. Turn the heat down to medium-low if the butter seems to brown super quickly.
That’s it, y’all. These are SO delicious and really simple to make. I especially love the sweet-ish glaze with the super sharp blue cheese. If you hate blue cheese, go with goat or feta and calm down. They’ll still be great! Just. Enjoy.
- 2 pork chops, about 2/3 inch thick (bone in or boneless)
- 2 tablespoons chopped walnuts
- 2 tablespoons softened blue cheese
- salt, to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon honey
- 6 ounces beer
- Preheat a large skillet to medium-high heat. While the skillet is heating, use a small knife to make a small slit in the edge of each pork chop, then move the knife around gently inside the chop to create a pocket, being careful to not pierce through the top or bottom of the pork chop.
- Use your fingers to stuff half of the filling into each pork chop, pushing the filling into the pork chop and away from the slit to prevent the filling from coming out during cooking. Sprinkle the chops with salt.
- When the chops are stuffed, add the olive oil and 1 tablespoon of the oil to the skillet. When the butter foams, add the pork chops and cook for about 6 minutes on each side, turning once, until golden brown and cooked through.
- Remove the pork chops to a plate, and add the remaining butter, the honey, and the beer to the skillet. Stir to combine and lift any bits from the bottom of the pan, and let the beer reduce by half. When the sauce has reduced and thickened, turn the chops in the sauce and serve.