Sometimes, you get tired of steak. When that happens, switch to pork! Recently I’ve started actually going to the butcher instead of picking out meat from their prepackaged selections. This isn’t nearly as daunting as it sounds. Also, this is BJ’s, not even some super fancy place. Last week I had them custom cut me 3″ thick Filet Mignon and it turned out awesome! I think the control and freshness is far superior to just picking up the prepackaged items. Also, you can get cuts that wouldn’t normally be possible like these 2″ thick pork chops, perfect for stuffing.

Here’s the finished Stuffed Pork Chops along with some Garlic Asparagus.

As with many of my recipes, this one starts with bacon. This serves two purposes. First, we need the bacon for the recipe. Second, we need the bacon grease and hot skillet for the cooking of the pork chops!

Like I said, I had these pork chops custom cut to 2″ thick.

They are massive! Look at that fat line!!

Turn them sideways, fat side down.

Then with a really sharp knife , carefully make a large slit in the side of the meat. Make sure not to go all the way through!

Next, start assembling the stuffing by mixing the two cheeses together in a bowl.

Chop some green onions up.

Throw the green onions and crumbled bacon into the mixture.

Now add the cream cheese.

It should combine and make a stuffable paste.

Here’s the stuffed pork chops. Really use your fingers to get the stuffing into the pork chops and spread in there.

Coat both sides with garlic powder, salt and pepper, then secure with a toothpick.

Now we’re going to sear the meat. Get the bacon grease really hot and lay them in there.

Ahh, searing meat in a cast iron!

Prepare a greased pan for cooking the meat the rest of the way in the oven.

Here’s the seared meat.

Transfer the meat to the dish. One advantage of cooking them this way, is I faced the stuffing parts together so the stuffing didn’t fall out of the pork during the oven cooking process.

And here are the finished, cooked chops!

Plate them with your favorite side dish and you’re good to go!



Stuffed Pork Chops Author: Caveman Keto Nutrition Information Serves: 4 Serving size: 1 pork chop

Calories: 778 Fat: 38

Carbohydrates: 2

Fiber: 1

Protein: 102 Prep time: 15 mins Cook time: 58 mins Total time: 1 hour 13 mins Print Ingredients 4 Thick Cut Pork Chops (3.67 lbs, 2" thick)

3 Slices Bacon

3 Oz. Bleu Cheese

3 Oz. Feta Cheese

60 g Green Onion

2 Oz. Cream Cheese

Salt, pepper and garlic powder to taste Instructions Cook the bacon in a skillet, reserve the grease and set the bacon aside Combine the Bleu and feta cheeses in a bowl Add the bacon and green onions and mix Add the cream cheese and mix until combined Slice open the non fat side of the pork chops Stuff with cheese mixture Use a toothpick to close opening Apply salt, pepper and garlic powder to outside of pork chops Over high heat, with bacon grease in pan, sear for 1.5 minutes a side Transfer chops to a greased pan and cook at 350 degrees for 55 minutes or until at desired finish temperature Remove pork chops and let rest 3 minutes before serving Notes I used really thick, 2" pork chops. If yours are thinner, cook for less time. 3.2.1753