May Recipes

Blue Cheese-Stuffed Buffalo Pork Chops

Serving platter of Blue Cheese Stuffed Buffalo Pork Chops
Hands On:
30 minutes
Total Time:
55 minutes


  • ½ (8-oz.) pkg. Hy-Vee cream cheese, softened
  • 2 tbsp plus ⅓ 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 cup green onions, finely chopped; divided
  • ½ cup Soirée blue cheese crumbles, divided
  • ½ cup Hy-Vee shredded mozzarella cheese
  • 4 (1-to-1¼-lbs.) bone-in loin or rib pork chops, 1½ to 1¾ inch thick
  • 1 tsp Hy-Vee coarse-ground pepper
  • ¼ cup Hy-Vee unsalted butter
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Combine cream cheese, 2 tablespoons hot sauce, ranch dressing, garlic, and crushed red pepper in a medium bowl. Add ½ cup green onions, ¼ cup blue cheese, and mozzarella cheese. Mix well until combined.
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°) and indirect grilling over medium heat (350°).
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°, turning halfway through. Transfer chops to a platter. Loosely cover with foil and let rest 5 minutes.
For sauce: Heat remaining ⅓ cup hot sauce and butter in a small saucepan over medium-low heat until butter has melted. Serve over pork chops. Top with remaining ¼ cup blue cheese crumbles and remaining ¼ cup chopped green onions.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 58g 74%
Saturated Fat: 23g
Trans Fat: 1g
Cholesterol: 280mg 93%
Sodium: 1540mg 67%
Total Carbohydrate: 7g 3%
Dietary Fiber: 1g 4%
Sugars: 3g 6%
Protein: 72g 144%

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