TRACY'S TREASURED RECIPES
    Tracy says     ENJOY!

    Blue Cheese Stuffed Pork Loin

    tracys treasured recipes
    • 1 1/2 cups unsalted butter, at room temperature
    • 2 thick boneless pork chops (also known as mignonettes)
    • 2-4 tablespoons blue cheese
    • 1 tablespoon olive oil
    • 2 cloves garlic
    • 1/4 teaspoon dried thyme, to taste
    • salt and pepper, to taste
    • 1/2 cup dry white wine
    tracy's treasured recipe
    • With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
    • Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
    • The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
    • Use as much of the cheese as is necessary to fill the pocket.
    • Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
    • Heat olive oil in a saute pan.
    • Make several slices through the garlic yet keeping each clove intact.
    • Fry in the oil till brown but not burned, then remove from pan.
    • Season chops with salt, pepper, and thyme.
    • Brown the chops in the oil on each side.
    • The cheese will probably begin to melt and leak from the chop, but don't worry about this.
    • When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
    • Remove them from pan directly to dinner plate.
    • Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
    • This should only take a moment.
    • Serve sauce over the chops immediately, and enjoy.

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