Pork chops are relatively inexpensive cuts of meat, and you may want to make them a little fancier by adding a blue-cheese stuffing. Whether you want to use crumbled blue cheese or a liquid mixture, you will need to make a cut in the pork chop in order to create a pocket. This technique is referred to as "butterflying," and it can be used for other cuts of meats as well as pork chops.
Step 1
Remove any bones from the pork chop with a sharp knife, leaving you with just the meat. This will make the chop much easier to cut through and allow you to properly butterfly the chop.
Step 2
Hold the pork chop with one hand against a cutting board and make a horizontal slit with a thin, sharp knife down one side of the meat with your other hand. This is the start of the pocket where you will be putting the blue-cheese filling.
Step 3
Widen the slit with the knife so that you can fit your desired amount of filling inside the pork chop. Cut deep enough so that you can stuff the blue cheese into the middle and so that it will not fall out. The deeper and wider the cut you make, the more filling you can fit into the pork chop.
Step 4
Stuff the pork chop with the blue cheese, either by hand, with a spoon or with a pastry bag. You may need to make the cut wider or deeper to fit the amount of blue cheese you want in the pork chop.
Step 5
Pinch the open end of the pork chop closed, using toothpicks to hold the pocket closed if necessary. The pork chops are now ready to be cooked on a grill, on the stove or in the oven.
Tips and Warnings
- Check just outside the stuffing with a meat thermometer when cooking. If you stick the thermometer into the middle of the stuffing, you will not get an accurate reading.
- Avoid poking all the way through the chop when butterflying it, as the filling will fall out of the other side when you are cooking.
Things You'll Need
- Cutting board
- Knife
- Spoon (optional)
- Pastry bag (optional)
- Toothpicks
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