Blackened Stuffed Pork Chops

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Great dish! I did use bacon instead of crab, and I used pepper jack cheese rather than asiago. Delish!

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My family loved this dish when I made.

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Drove over to Watauga on a beautiful Sunday spring afternoon to try out Chef Point Cafe. (It was nice they let us call ahead to put our name on the waiting list--the place was packed!. And was it ever worth the drive! "Funky Joint" it is, but the food was tops. The blackened chop was stuffed--and I do mean stuffed!--with a mountain of crab meat. Frankly, I couldn't eat it all. Which is why (when I actually prepare this recipe I think the amount of crab stuffing will easily stretch to make six servings. One cost-saving observation: the chef did not use expensive lump crab meat for the stuffing in this dish. Crab claw meat (about half the cost or less of fresh lump was used, and served very well. Now that I've seen the actual recipe, it is obvious to me why the Asiago Sauce is so rich and (as another reviewer observed can easily over-power the dish. Easy does it! Without a doubt: this is the best gas station food I've ever had! (BTW, my wife had Chef Point's famous fried chicken, and she thought ti was excellent.

Erv & Nancy

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We live around the corner from Chef's Point, and after having this, we decided to make it on our own. Making for the second time tonight... Absolutely love it. Thank you! Try their bread pudding... WOW.

Scott and Amia

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We finished our chops off on a briquet bbq and they turned out very good. Be careful not to serve too much sauce on the final plating, as it can cover up the flavor of the seasoned pork chops.