Pork Chops Stuffed w/Blue Cheese

Updated: Jul 12

A quick, easy, and more importantly tasty low carb meal!

Servings: 4


  • 2 lbs boneless pork loin chops, thick cut

  • Salt

  • Pepper

  • Garlic powder

  • 1/2 cup crumbled blue cheese

  • 1/4 cup dried cranberries

  • 1/4 cup chopped walnuts

  • Cooking twine

  • 3 tbsp olive oil


  1. Let pork chops sit out for 30 minutes so that it becomes room temperature

  2. Preheat oven to 425 degrees F

  3. Butterfly cut the pork chops, by taking a sharp knife to slice the meat horizontally, but making sure it's not all the way through, but leaving a little hinge, so that it still attached and folds like a book

  4. Season pork chops with salt, pepper, and garlic powder. Add 2 tbsp of crumbled blue cheese, 1 tbsp of dried cranberries, and 1 tbsp chopped walnuts. Then wrap with cooking twine

  5. Heat cast iron skillet on medium high for 3 minutes. Then add olive oil and pork chops. Cook the pork chops for a minute on each side

  6. Transfer the pork chops to a glass baking dish and bake in the oven for 20 minutes. Remove from oven and cover with aluminum foil for 5 minutes, remove twine and serve