Pork Chops Stuffed w/Blue Cheese
A quick, easy, and more importantly tasty low carb meal!
This post contains affiliate links and I will be compensated if you make a purchase after clicking through my links.
2 lbs boneless pork loin chops, thick cut
1/2 cup crumbled blue cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts
3 tbsp olive oil
1 hr. 15 min.
Let pork chops sit out for 30 minutes so that it becomes room temperature
Preheat oven to 425 degrees F
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
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
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
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