The first time I made these pork chops I was just using up some blue cheese that had been in the fridge for awhile and I don’t like anything to go to waste. My husband raved about them and since then they have become a Friday night or weekend treat. They’re not difficult to make but they do take a little time so I save them for my cooking night as the Jag needs simpler recipes.
Thicker cut boneless pork chops work the best although I have also made them with the bone in chops
My preference is raw blue cheese if you can find it. There is no need to pasteurize cheese provided the source is clean and the cow pastured; the good bacteria in raw-milk cheese protects the cheese from dangerous pathogens.
Mix the carrots, blue cheese, pecans, green onions and teriyaki sauce in a small bowl
Carefully cut a horizontal slit into the fatty side of the chop
Until you have a nice pocket
Stuff each chop equally
Secure with toothpicks and tie with kitchen string. Sprinkle with salt and pepper to taste. Grill or broil to desired degree of doneness
Recipe & Ingredients
4 thick boneless pastured pork chops
1/3 cup shredded carrots
1/4 cup chopped pecans
1/4 cup raw blue cheese crumbled
2 finely chopped green onions + tops
2 tsp gluten free teriyaki sauce
Sea salt and freshly ground black pepper to taste
Mix the carrots, pecans, blue cheese, green onions and teriyaki sauce together. Carefully cut a slit or pocket in each chop making sure you do not cut through. Stuff each pocket with equal amounts of the carrot mixture. Secure the pocket with wooden toothpicks and culinary string. Sprinkle the chops with salt and pepper to taste and grill over indirect heat for 6-8 minutes turning once and then grill over direct heat for about 4-5 minutes or until desired degree of doneness, turning once. You can also broil these in the over for about 6-7 minutes per side.