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Keto Dinner

Blue Cheese, Bacon and Chive Stuffed Pork Chops

I’ve made these blue cheese, bacon, and chive stuffed pork chops for countless weeknight dinners, and they never fail to impress. The rich filling oozes out slightly as it bakes, creating a savory sauce that complements the juicy meat. If you’re looking for a low-carb main course that feels indulgent without the fuss, this recipe hits the mark.

15 min Prep time 20 min Cook time 35 min Total time 2 Servings 450 Calories
Blue Cheese, Bacon and Chive Stuffed Pork Chops

Ingredients

  • boneless pork loin chops, butterflied
  • ounces crumbled blue cheese
  • slices bacon, cooked and crumbled
  • tablespoons chopped fresh chives
  • garlic salt to taste
  • ground black pepper to taste
  • chopped fresh parsley for garnish

Instructions

  1. Step 1

    Preheat your oven to 325°F (165°C) and lightly grease a shallow baking dish with oil or cooking spray. In a small bowl, mix together the crumbled blue cheese, the cooked and crumbled bacon, and the fresh chives. Use your hands to form the mixture into two loose balls, dividing it evenly. Take each butterflied pork chop and open it like a book

  2. Step 2

    place one cheese ball in the center, then fold the meat over to enclose the filling. Secure the edges with a couple of toothpicks to keep everything in place. Season both sides of the chops with garlic salt and ground black pepper—I always go easy on the salt here because the blue cheese already packs a punch. Arrange the stuffed chops in the prepared baking dish. Bake for 20 minutes, but check for doneness

  3. Step 3

    thicker chops might need a few extra minutes. You’re looking for an internal temperature of 145°F (63°C) for perfectly cooked pork. I like to broil the tops for a minute or two at the end for a nice crust. Let them rest briefly, then remove toothpicks, garnish with parsley, and serve.

Chef's Tip

For an even richer flavor, I let the stuffed chops sit at room temperature for 15 minutes before baking. This helps them cook more evenly and keeps the pork tender. Also, try using a cast iron skillet instead of a baking dish for a better sear on the bottom.

Storage Tips

Store any leftover stuffed chops in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 300°F oven or air fryer until warmed through—this helps keep the meat juicy. Avoid the microwave, as it can make the pork rubbery.

Variation Tips

Serve these chops with roasted asparagus or a crisp arugula salad with lemon vinaigrette. For a twist, swap the blue cheese for feta and sun-dried tomatoes, or use goat cheese and spinach for a milder, tangy filling. Creamy cauliflower mash makes a fantastic low-carb side.

Frequently Asked Questions