Stuffed Pork Chops with Gorgonzola and Apple

Stuffed Pork Chops with Gorgonzola and Apple

69 Reviews 2 Pics
  • Prep

    45 m
  • Cook

    1 h
  • Ready In

    1 h 45 m
Richard D. Jehn
Recipe by  Richard D. Jehn

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 servings

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.

Share It

Reviews (69)

Rate This Recipe
MARIASA
47

MARIASA

I tried this tonight after searching for something different to do with the pork chops I had and I have to say that this recipe was delicious! For those who complained that their pork chops were dry, take the time to brine them first...you will never have dry tasteless pork chops again. (Brine...1/4 cup sugar, 1/4 cup Kosher salt dissolved in 3 cups water + add 2 cups ice. Soak in brine for up to 2hrs. NB. If you use ordinary salt instead of Kosher you MUST cut down on the amount or it will be way too salty). I used 1 inch thick bone-in chops and brined them for about 90 min before drying them and stuffing them with the apple/gorganzola filling. Then I seasoned them with pepper, dredged them in flour and pan fried them just to give a golden brown colour before finishing them in the oven for 20 minutes. Then left them about 10 minutes to rest under foil while I prepared the sauce. Yum! Perfect "gourmet" comfort food for a chilly night.

Kyle
32

Kyle

One suggestion- after I stuffed the chops, I seared them in some hot olive oil in a heavy-bottomed skillet before i baked them. Just long enough to golden-brown the outside of the chops. they stayed perfectly moist inside, and got a little more of the crispy, carmelized flavor you expect from grilled pork. Perfect.

grayhog
24

grayhog

I made this for dinner guests last night and was a little nervous that they might not like the strong flavor of the gorgonzola. But they thought it was fantastic and there wasn't a scrap left. The combination of the cheese and apples is wonderful and not overpowering in the least. I was confused about "reincorporating" the cheese but took it to mean that the cheese needed to be completely blended. Take time with the sauce. It does take a while to turn a darker brown but that really does contribute to the flavor. Thank you for this fantastic recipe!

More Reviews

Similar Recipes

Stuffed Pork Chops III
(371)

Stuffed Pork Chops III

Stuffed Pork Chops I
(291)

Stuffed Pork Chops I

Apple Stuffed Pork Chops
(169)

Apple Stuffed Pork Chops

Apple Glazed Pork Chops
(89)

Apple Glazed Pork Chops

Gorgonzola and Apple Pork Chops
(62)

Gorgonzola and Apple Pork Chops

Apple Cranberry Stuffed Pork Chops
(57)

Apple Cranberry Stuffed Pork Chops

Nutrition

Amount Per Serving (2 total)

  • Calories
  • 420 cal
  • 21%
  • Fat
  • 30.8 g
  • 47%
  • Carbs
  • 9.4 g
  • 3%
  • Protein
  • 23.5 g
  • 47%
  • Cholesterol
  • 118 mg
  • 39%
  • Sodium
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Stuffed Pork Chops with Cranberries

>

next recipe:

Apple Glazed Pork Chops