Double Stuffed Pork Chops

stuffed pork chop kohler.jpg


4 - 3-inch thick, smoked bone-in pork chops

3 tablespoons honey glaze

For the Honey Glaze:

16 oz. honey

1/4 cup white wine

1/2 stick cinnamon stick

1 chipotle pepper

1 tablespoon mirin

1/4 cup shallots, sliced

1 lemon, juice of

1 star anise

1 clove

2 tablespoons cider vinegar

1 bay leaf

1/2 spring rosemary

For the Buttermilk Blue Cheese, Apple and Pistachio Stuffing;

8 oz pistachios

1 tablespoon olive oil

3 apples (Granny Smith), peeled, small diced

1/4 cup butter

1/8 cup brown sugar

1/2 tablespoon molasses

Salt and pepper, to taste

1 teaspoon coriander

Lemon juice

1/2 cup Buttermilk Blue Cheese


For the Honey Glaze:

In a sauce pan, combine all ingredients and simmer until it is once again the consistency of honey.

After it cools, strain out spices and reserve.

For the Buttermilk Blue Cheese, Apple and Pistachio Stuffing:

Toast pistachios on a baking sheet in 350 degree oven for 7 minutes, cool. When cooled, in food processor chop pistachios with olive oil until finely chopped.

In oven-proof sauce pan combine apples, butter, brown sugar, molasses, salt, pepper and coriander until ingredients come together. Place in 350F. oven and bake until tender, about 20 minutes. Finish with lemon juice, then cool.

In a bowl add Buttermilk Blue cheese, cooled apples and chopped pistachios, mix together.

Split pork chop down the center being careful not cut all the way through. Cook pork chop to an internal temperature of 155F on a grill or in oven at 350F.

Fill pork chops with Buttermilk Blue Cheese filling.

Coat chop with 2-3 tablespoons of honey glaze.

Bake pork chops in 400F. for an additional 10 minutes or until golden brown.

4 servings.

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