Stuffed Pork Chops with Gorgonzola and Apple

Stuffed Pork Chops with Gorgonzola and Apple

73

"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."

Ingredients

1 h 45 m {{adjustedServings}} servings 420 cals
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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

73
  1. 90 Ratings

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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...

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 st...

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. ...