Stuffed Pork Chops with Gorgonzola and Apple |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 2 |
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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 tablespoon butter |
1/2 tablespoon dried thyme |
1/2 cup chopped granny smith apples |
ground black pepper to taste |
1/4 cup gorgonzola cheese at room temperature, crumbled |
2 thick cut pork chops |
1/2 teaspoon olive oil |
2 cloves garlic |
1/4 cup gorgonzola cheese |
3 tablespoons dry sherry |
1/8 cup heavy cream |
1/2 cup chicken broth |
salt and pepper to taste |
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.
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