Dan here today. On Wednesday night, Beth and I went to a restaurant in Highlands, where I saw pork tenderloin with blue cheese on the menu. Never one to turn down blue cheese, I jumped at the chance to order it. Unfortunately, when the dish showed up, I could see nary a speck of blue cheese on the plate. Perhaps some was hidden in the dressing, but I still felt cheated. I knew I had to rectify that situation today, so with a little help from the Internet, I found a tasty recipe. I had to venture out through the flooded streets of downtown Denver to get some chives, but the result was definitely worth it. Without further ado, I give you pork chops stuffed with blue cheese, bacon and chives. Or, as I like to call it, a lot of good things all in one place. (I tried to come up with something more creative, but sadly, I seem to be running on empty). I pulled this recipe from the Internet, but when I tried to cook it, I discovered that sticking the pork chops in the oven didn’t work very well, so I’ve changed it a bit. Sadly, there are no pictures. The pork chops wished to remain incognito, and also they were eaten before the camera came out.
4 pork chops, butterflied
4 oz blue cheese crumbles
4 strips of bacon, fried
2 Tbsp chopped fresh chives
Directions:
1. Combine the bacon, blue cheese, and chives. Stuff each pork chop with some of the mixture and seal, pressing the edges tightly together.
2. Heat a skillet over medium high heat. Cook the chops for four or five minutes a side until done.
3. Slice into the pork chops and enjoy the blue cheese goodness.
