Blue Cheese and Domaine Montel Red Wine Stuffed Pork Chops



2 boneless pork loin chops, butterflied

4 ounce crumbled blue cheese

1 tsp Worcestershire sauce

1 Tbsp Domaine Montel Merlot or Cabernet

2 slices bacon - cooked and crumbled (or used real bacon bits)

2 Tbsp chopped fresh chives (or chopped onions)

ground black pepper to taste

chopped fresh parsley for garnish (optional)




In a small bowl, mix together the blue cheese, bacon, Worcestershire, Domanie Montel red wine (either Merlot or Cabernet works well) and chives (you can substitute onions). Place about half into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.

Bake for 20 minutes in the preheated oven, or put on a grill. Cook until the stuffing is hot, and chops are to your desired degree of doneness.


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