Pork Chop Blues
Pork? Absolutely, it’s the other white meat! Make sure it was pastured; how that pig was raised and what it ate will be reflected in the quality of it’s meat and fat. In general pastured pork is more flavorful, more nutritious, healthier and better for the land. Stuffed with blue cheese there’s no reason not to jazz up your culinary experiences.
2 very large pastured pork chops or 4 medium sized (the thicker the better)
1/3 cup raw blue cheese
1/3 cup shredded carrots
1/4 cup chopped
1 teaspoon Worcestershire sauce
2 tablespoons chopped green onions
Sea salt and freshly ground black pepper to taste
Mix the carrots, pecans, blue cheese, green onions and Worcestershire sauce together. Carefully cut a slit or pocket in each chop making sure you do not cut through. Stuff each pocket with equal amounts of the mixture. Secure the pocket with wooden toothpicks and culinary string. Sprinkle the chops with sea salt and pepper to taste and grill over indirect heat for 6-8 minutes turning once and then grill over direct heat for another 6-8 minutes or until desired degree of doneness, turning once. You can also broil these in the over for about 6-7 minutes per side.
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