Thick, juicy pork chops stuffed with creamy blue cheese, a little celery crunch and just enough Buffalo heat. Finished with warm Buffalo butter. Big flavor without making a big production out of dinner.
Preheat the oven to 400°F. Set out an oven-safe skillet and use softened cream cheese for the filling. Nobody wants to wrestle cold cream cheese.
Combine ⅓ cup blue cheese, 2 Tbsp cream cheese, ¼ cup chopped celery and 2 Tbsp Buffalo sauce. Mix until spreadable, leaving a few blue cheese chunks for texture.
Pat the 2 pork chops dry. Using a sharp knife, carefully cut a deep pocket into the side of each chop without slicing all the way through. Think pocket, not open-faced sandwich.
Divide the filling between the pockets. Secure the openings with toothpicks if needed. Season both sides with ½ tsp garlic powder, ½ tsp smoked paprika, salt and black pepper.
Heat 1 Tbsp olive oil and 1 Tbsp butter in the oven-safe skillet over medium-high heat. Sear the chops 2–3 minutes per side until golden. Let the skillet do its job before you start flipping.
Transfer the skillet to the 400°F oven for about 10–18 minutes, depending on thickness. Use an instant-read thermometer to check the thickest part of each chop without touching the bone or filling. Cook until the pork reaches 145°F, then rest for 5 minutes. Because the filling touches raw pork, also check its center and make sure it reaches 165°F; if needed, return the chops to the oven and check again.
While the chops rest, gently warm the remaining 2 Tbsp Buffalo sauce with 1 Tbsp butter in a small pan. Stir until smooth and glossy. Warm it; don't boil it.
Remove any toothpicks. Spoon the warm Buffalo butter over the chops and serve while hot. Creamy inside, golden outside, Buffalo on top. Money.
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