Pork Chops Stuffed w/Blue Cheese

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

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  • 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

Prep Time:

15 min.

Total Time:

1 hr. 15 min.


  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