Pork Chops Stuffed with Apple & Gorgonzola
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 562.2
- Total Fat: 38.5 g
- Cholesterol: 149.3 mg
- Sodium: 1,041.2 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.8 g
- Protein: 42.3 g
View full nutritional breakdown of Pork Chops Stuffed with Apple & Gorgonzola calories by ingredient
Introduction
A perfect recipe for a special occasion. A perfect recipe for a special occasion.Number of Servings: 4
Ingredients
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2 tablespoons butter
1 teaspoon (rounded) dried thyme or more to taste
1 cup chopped Granny Smith apples
ground black pepper to taste
1/2 cup Gorgonzola cheese at room temperature, crumbled
4 thick cut pork chops with or without bone (about 5 oz. each)
1 teaspoon olive oil
4 cloves garlic
1/2 cup Gorgonzola cheese
1/2 cup half and half
1 cup chicken broth
Directions
Preheat oven to 350 degrees.
To make the apple stuffing: In a saute pan or skillet on medium heat, melt the butter and saute thyme, chopped apples, and pepper together until the apples are completely softened; about 10 minutes.
Place the apple mixture in a bowl and mix in 1/4 cup Gorgonzola cheese. The cheese should melt into the stuffing within a couple of minutes.
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 one fourth of the apple mixture.
Place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops.
Bake the chops for about 1 hour for bone-in chops or about 45 minutes for boneless chops.
To make the sauce: Heat the oil in a saute pan or skillet on medium heat, then saute the garlic until transparent, add the cheese until slightly melting. Immediately add the half and half and 1/2 cup of the chicken broth. 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 1/2 cup chicken stock, reincorporate the cheese and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.
Put chops on plate and pour sauce over.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LANC92.
To make the apple stuffing: In a saute pan or skillet on medium heat, melt the butter and saute thyme, chopped apples, and pepper together until the apples are completely softened; about 10 minutes.
Place the apple mixture in a bowl and mix in 1/4 cup Gorgonzola cheese. The cheese should melt into the stuffing within a couple of minutes.
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 one fourth of the apple mixture.
Place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops.
Bake the chops for about 1 hour for bone-in chops or about 45 minutes for boneless chops.
To make the sauce: Heat the oil in a saute pan or skillet on medium heat, then saute the garlic until transparent, add the cheese until slightly melting. Immediately add the half and half and 1/2 cup of the chicken broth. 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 1/2 cup chicken stock, reincorporate the cheese and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.
Put chops on plate and pour sauce over.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LANC92.
Member Ratings For This Recipe
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