Combine cream cheese, 2 tablespoons hot sauce, ranch dressing, garlic, and crushed red pepper in a medium bowl. Add 1/2 cup green onions, 1/4 cup blue cheese, and mozzarella cheese. Mix well until combined.
What's better than juicy pork chops stuffed with blue cheese and drizzled in a buttery hot sauce? This delicious meal serves four and will be your new go-to grilling recipe.
Servings and Ingredients
|½ (8-oz.) pkg. Hy-Vee cream cheese, softened|
|2 tbsp. plus 1/3 c. Frank's RedHot original hot sauce, divided|
|2 tbsp. Hy-Vee ranch salad dressing|
|2 clove(s) garlic, minced|
|¼ tsp. Hy-Vee crushed red pepper|
|¾ c. green onions, finely chopped; divided|
|½ c. Soirée blue cheese crumbles, divided|
|½ c. Hy-Vee shredded mozzarella cheese|
|4 (1-to-1-1/4-lbs.) bone-in loin or rib pork chops, 1-1/2 to 1-3/4 inch thick|
|1 tsp. Hy-Vee coarse-ground pepper|
|¼ c. Hy-Vee unsalted butter|
Things To Grab
- Medium bowl
- Charcoal or gas grill
- Hy-Vee nonstick cooking spray
- Heavy foil
- Small saucepan
Make a pocket in each pork chop by cutting horizontally from fat side to almost bone or opposite side using a paring knife. Stuff cheese mixture into pockets. Refrigerate chops for 30 minutes.
Preheat a charcoal or gas grill with two grilling zones: direct grilling over high heat (400 degrees) and indirect grilling over medium heat (350 degrees).
Season chops with pepper; spray with nonstick spray. Place stuffed chops over direct heat. Grill 8 minutes, turning halfway through. Place chops on a sheet of heavy foil and move to indirect heat. Grill 14 to 16 minutes or until pork reaches 165 degrees, turning halfway through. Transfer chops to a platter. Loosely cover with foil and let rest 5 minutes.
For sauce: Heat remaining 1/3 cup hot sauce and butter in a small saucepan over medium-low heat until butter has melted. Serve over pork chops. Top with remaining 1/4 cup blue cheese crumbles and remaining 1/4 cup chopped green onions.
Amounts Per Serving
- Total Fat: 58g
- Cholesterol: 280mg
- Sodium: 1540mg
- Total Carbohydrates: 7g
- Protein: 72g