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Crumbled Bleu Cheese and Mushroom Stuffed Pork Chops
By Chef Tom Fraker

Crumbled Bleu Cheese and Mushroom Stuffed Pork Chops


2 one-inch thick Pork Chops
3 tablespoons Unsalted Butter divided
3/4 cup French Bread cubed smaill
1/2 ounce Dried Oyster Mushrooms reconstituted
1 tablespoon Onion minced
1/4 teaspoon Dried Thyme
1/4 teaspoon Dried Sweet Basil
1 pinch Cayenne Pepper
1 tablespoon Meyer Lemons juice freshly squeezed
3 slices Bacon cooked and crumbled
1/4 cup Crumbled Bleu Cheese
Kosher Salt, to taste
My Grinders use Rainbow Peppercorns to taste

Cut each pork chop horizontally to make a pocket for the stuffing. Melt 1 tablespoon butter in an iron skillet over medium heat. Add bread and sauté until golden, about 10 minutes. Place in a bowl and set aside.
Melt 1 tablespoon butter in same skillet. Add mushrooms, onion, thyme, basil, cayenne and lemon juice and sauté until onion is soft, about 5 minutes. Add mixture to bread. Refrigerate until mixture is completely cool, about 15 minutes.
Combine the bleu cheese and the bacon and add to the bread mixture. Mix well and season with salt and pepper. Stuff the chops and, if necessary, close with tooth picks or butchers twine. Season the chops with salt and pepper. Melt remaining 1 tablespoon butter with the olive oil in the iron skillet over high heat.
Carefully add the pork chops to skillet and sear until brown on both sides. Place skillet in oven. Bake pork chops until cooked through, about 20 to 25 minutes.

This dish is wonderful served over a bed of wilted spinach and bacon pieces.

Makes 2 servings.