Pt. Reyes Blue Stuffed Pork Chops

Tweet

Pin It

Thick cut, very lean pork chops from Costco are featured here. Usually I either cut them into cubes to use in several dishes, or slice them in half for more manageable single servings. This time, not really knowing what I was going to do as I began to prepare dinner, I started to slice them in half, got half-way through, got an idea and stopped slicing, leaving pockets instead. As you may imagine, food porn photography moments were abundant.

Pt. Reyes Original Blue is really the star of this dish as takes the humble pork chop to new heights. Add to that a red onion confit - a perfect compliment to the blue cheese - and the whole thing is a heavenly taste treat, cholesterol be damned. Original Blue is available through their link above, and also here, and at a well-stocked gourmet cheese section in some markets.

Ingredients:
2 thick cut pork chops, trimmed of fat
1 teaspoon dried marjoram
2-3 tablespoons Pt. Reyes Original Blue, crumbled
Kosher salt
Freshly ground black pepper (I use Tellicherry)
olive oil and butter for the pan

Preparation:
Preheat the oven to 400-degrees.
Standing each chop on a narrow side, slice part way through to make a pocket.
Sprinkle the inside of each pocket with dried marjoram, saving a bit for the outside of each chop.
Stuff each chop with 1/2 of the blue cheese and secure the edges with toothpicks.
Sprinkle both sides of each chop with remaining marjoram and season with kosher salt and freshly ground pepper.

Heat olive oil and butter in a cast iron or other ovenproof skillet over medium heat. When the pan is hot, add the chops and sear on each side until golden brown, about 5 minutes.
Transfer the skillet to the oven and roast until the meat is just barely pink inside, 6-8 minutes more.
Remove the chops to a plate and let rest for 5 to 10 minutes. Tent loosely with foil to keep warm.
You may have to spend a little time pushing the melting cheese back into the chops, but this in no way detracts from either the presentation or the taste.

Serve with the red onion confit and a medley of sauteed zucchini, garlic and roasted bell peppers.