When I saw the size of the pork chops that came with my latest meat order I knew they were meant for stuffing. And while we love my original recipe for bleu cheese stuffed chops I decided a little variation would be a good thing. The addition of cheddar and bacon certainly did not disappoint.
2 very large pastured pork chops or 4 small – medium chops
2 slices crumbled bacon
1/3 cup grated carrots
1/3 cup cheddar cheese
1/4 cup sliced almonds
2 tablespoons green onions, chopped
1 tablespoon Worcestershire sauce
Sea salt and freshly ground black pepper to taste
Fry the bacon until crisp, drain and crumble. Set aside.
Prepare the chops: cut a horizontal slit in the fatty side of the chop until you have a nice roomy pocket.
Mix the carrots, cheese, almonds, crumbled bacon, green onions and Worcestershire sauce together in a small bowl. Stuff chops equally, secure with toothpicks and tie with kitchen string. Sprinkle with salt and pepper to taste.
Grill or broil until desire doneness. The large thick chops took about 9 minutes per side. Thinner chops take 6-7 minutes per side. I like my pork cooked ‘medium’ or just a tad pink. They will continue to cook slightly as they set so be careful to not overcook.
Serve with your favorite sides!