Walnut and Blue Cheese-Stuffed Pork Chops

For the filling: In a small bowl mash the blue cheese and walnuts together using a fork, then set aside until you’re ready to stuff the chops.

Preheat a large skillet to medium-high heat. While the skillet is heating, use a small knife to make a small slit in the edge of each pork chop, then move the knife around gently inside the chop to create a pocket, being careful to not pierce through the top or bottom of the pork chop.

Use your fingers to stuff half of the filling into each pork chop, pushing the filling into the pork chop and away from the slit to prevent the filling from coming out during cooking. Sprinkle the chops with salt.

When the chops are stuffed, add the olive oil and half of the butter to the skillet. When the butter foams, add the pork chops and cook for about 6 minutes on each side, turning once, until golden brown and cooked through.

Remove the pork chops to a plate, and add the remaining butter, the honey, and the beer to the skillet. Stir to combine and lift any bits from the bottom of the pan, and let the beer reduce by half. When the sauce has reduced and thickened, turn the chops in the sauce and serve.

Enjoy!