Grilled Bone-In Pork Chops with Blue Cheese Pecan Stuffing
Bone-in pork chops pocket-stuffed with a savory blend of shredded carrot, pecans, crumbled blue cheese, and green onion, then grilled to medium and topped with a creamy yogurt-based sauce finished with additional blue cheese.
Ingredients
- 4 bone-in pork loin rib chops, 1-1/4 inch thick
- ½ cup carrot, shredded
- ¼ cup pecans, chopped
- ¼ cup blue cheese, crumbled
- 1 green onion, thinly sliced
- 1 tsp Worcestershire sauce
- ¼ cup plain yogurt
- 4 tsp flour
- ¾ cup milk
- ½ tsp chicken bouillon granulesvegetable bouillon1:1
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- ground black pepper, dash
- 2 tbsp blue cheese, crumbled(optional)
Instructions
- 1
Stir together carrot, pecans, blue cheese, green onion, and Worcestershire sauce in a small bowl.
- 2
Cut an opening in each pork chop from the outer side and widen into a pocket without cutting through the other side.
- 3
Fill each pocket with equal amounts of stuffing and secure with toothpicks.
- 4
Stir together yogurt and flour in a small saucepan.
- 5
Whisk in milk, bouillon granules, and pepper.
- 6
Cook over medium heat until thickened and bubbly, whisking constantly, then cook for 2 minutes more.
- 7
Stir in additional blue cheese if desired.
- 8
Preheat the grill to medium heat.
- 9
Place chops on the grid and grill until the internal temperature reaches 160°F in the thickest part.
- 10
Remove from the grill and remove toothpicks.
- 11
Spoon sauce over chops and serve.
Tips
Use a thin knife to carefully cut the pocket to avoid piercing the back of the chop.
Ensure even stuffing distribution for consistent cooking.
Use an instant-read thermometer inserted horizontally into the thickest part of the meat to verify doneness.
Good to Know
Refrigerate leftover pork chops and sauce in separate airtight containers for up to 3 days. Reheat gently in a skillet over low heat.
Prepare stuffing mixture up to 1 day ahead and refrigerate. Stuff pork chops up to 4 hours before grilling.
Serve with roasted vegetables, rice, or a fresh salad to balance the rich sauce.
Common Mistakes
Do not cut completely through the chop when creating the pocket, or filling will escape during grilling.
Do not skip the constant whisking of the sauce to prevent lumps and ensure even thickening.
Do not overcook the pork chops beyond 160°F internal temperature or they will become dry.
Substitutions
Dairy-Free Swaps
General Alternatives
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