It has been years since I’ve had a pork chop. My husband doesn’t much care for them, so I don’t make them very often, but the other night, I had a real craving. Not in the way I usually like my chops (just salted, peppered and baked in the oven), but with something different. I went to one of my favorite websites – Epicurious – and searched pork chop recipes and found this. It spoke to me. It involved cheese. It involved bread, and mushrooms, and butter. Really, need I say more? My husband was nice enough to go to the grocery store for ingredients because he is sweet like that, and because if I go, I will come back with $200.00 worth of other stuff we don’t need. Yep, impulse buyer right here!
I altered the recipe just a bit, adding panko bread crumbs with a little dijon mustard to the outside. I don’t believe less is more, apparently. The results were delicious. The blue cheese lends a nice tang to the stuffing. I did leave one pork chop plain, however, because I know my husband wouldn’t touch blue cheese if his life depended on it. He’s a simple man with simple tastes. He takes his baked potato with butter only! Disturbing, I know. Sydney is a little more adventurous, thankfully. She gave it thumbs up.
Blue Cheese Stuffed Pork Chops
adapted from Bon Apétit, September 1998
- 4 1-inch thick pork chops, with or without bone, butterflied
- 4 Tbs. butter
- 1 1/2 cups small cubes of French bread
- 1 cup chopped mushrooms
- 2 Tbsp minced onion
- 1/2 teaspoon rosemary, finely chopped
- 1/2 cup blue cheese crumbles
- 2 Tbs. Dijon mustard
- 1 tsp liquid from cooked mushrooms
- 1 cup panko bread crumbs