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Week Night Meals Main Dish

Blue Stuffed Chops w/ Port Reduction

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  • Serves: 4 - 6
    Prep Method: Grilled
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  • 8 Rocky Mountain lamb loin chops, 1 1/2 inch thick
  • 3-4 oz Stilton, Roquefort, Gorgonzola, or a premium American blue cheese
  • Tony's breadcrumbs or plain breadcrumbs, as needed
  • Tony's Euro-Crust or Z Blend Seasoning Rub - or sea salt, pepper and a medley of herbs


  • 1/2 cup prepared demi-glace (More Than Gourmet suggested)
  • 1 cup port wine
  • 1 pat butter
  • Fresh mint & berries, garnish


Have your butcher cut wide pockets with small openings into your lamb chops and stuff generously with balls of blue cheese rolled generously in breadcrumbs (use plenty of crumbs, they will keep the cheese in the chop!). Season with Tony’s Euro-Crust or Z Blend – or salt, pepper and a medley of herbs if not available. Rest at room temperature while you heat grill and start sauce.

Re-hydrate Demi-glace according to package directions (you’ll need about 1/2 cup to serve 4-6.) Meanwhile reduce Port wine by half. Add to demi-glace and hold warm until time to serve. Just before serving, melt in a pat of butter. *Or see Sauce Shortcut notes below.

Grill chops to rare / medium rare, remove and rest 5 minutes. Serve with port wine sauce or Red Wine Sauce. Mint and raspberries would make a lovely garnish.

* Sauce Shortcut: Simply warm one 11 oz container of More Than Gourmet Red Wine Sauce and serve over chops.


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