Stuffed Pork Chops with Gorgonzola and Apple recipe

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Ingredients

1 tablespoon butter
½ tablespoon dried thyme
½ cup chopped Granny Smith apples
ground black pepper to taste
¼ cup Gorgonzola cheese at room temperature, crumbled
2 thick cut pork chops
½ teaspoon olive oil
2 cloves garlic
¼ cup Gorgonzola cheese
3 tablespoons dry sherry
⅛ cup heavy cream
½ cup chicken broth
salt and pepper to taste

Nutrition Info

420.4 calories
carbohydrate: 9.4 g
cholesterol: 117.7 mg
fat: 30.8 g
fiber: 1.1 g
protein: 23.5 g
saturatedFat: 17.1 g
servingSize: -
sodium: 623.3 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. To make the apple stuffing: In a saute pan or skillet on medium heat, melt the butter and saute thyme, chopped apples, salt and pepper together until the apples are completely softened, about 15 to 20 minutes.

  3. Place the apple mixture in a bowl and mix in 1/4 cup Gorgonzola cheese. The cheese should liquefy into the stuffing within a couple of minutes.

  4. To prepare the pork chops: Butterfly the pork chops by slicing them parallel to the plane of the chop from the fat side to the bone. Stuff each one with about 2 to 3 tablespoons of the apple mixture.

  5. Bake the chops for about 1 hour. Place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops.

  6. To make the sauce: Heat the oil in a saute pan or skillet on medium heat, then saute the garlic until transparent, and the cheese until slightly melting. Immediately add the sherry, let cook for a minute until combined, then add the cream and 1/4 cup of the chicken stock, salt and pepper. Stir until well blended. Stir occasionally and reduce the liquid on medium high heat until the sauce begins to toast/caramelize and turn darker brown. Add the remaining 1/4 cup chicken stock, reincorporate the cheese and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.

Recipe Yield

2 servings

Recipe Note

This is a full-flavored, pungent, yet subtle special occasion dish. We served the meal with diced, spiced new potatoes with chopped onions baked in foil for 40 minutes, and a Caesar salad.

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