Stuffed Pork Chops with Gorgonzola and Apple Recipe

Ingredients
<br>- 1 tablespoon butter
<br>- ½ tablespoon dried thyme
<br>- ½ cup chopped Granny Smith apples
<br>- ground black pepper to taste
<br>- ¼ cup Gorgonzola cheese at room temperature, crumbled
<br>- 2  thick cut pork chops
<br>- ½ teaspoon olive oil
<br>- 2 cloves garlic
<br>- ¼ cup Gorgonzola cheese
<br>- 3 tablespoons dry sherry
<br>- ⅛ cup heavy cream
<br>- ½ cup chicken broth
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Preheat oven to 375  degrees F (190 degrees C).
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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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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

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