Gorgonzola Pork chops


Apple-Stuffed Pork Chops:
1 tablespoons butter
1 cup chopped peeled apple
1 teaspoon thyme
1/4 cup crumbled Gorgonzola cheese
4 (8 to 10 ounce) pork chops, 1- 1 1/2 inches thick
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Gorgonzola Sauce:
1 1/2 teaspoons butter
2 garlic cloves, thickly sliced
3/3 cup Chicken Stock
2 tablespoons whipping cream
1/2 cup brumbled Gorgonzola cheese
1/4 teaspoon black pepper
1 tablespoon chopped fresh Italian parsley
Serves 4
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For the Apple-Stuffed Pork Chops, melt the butter in a small sauce pan set on medium-high heat until sizzling, about 1-2 minutes. Add the apple and thyme and cook until soft and beginning to brown, about 3 minutes. Transfer the apples to a small bowl and stir in the Gorgonzola. Set aside to cool. Insert a thin-bladed knife in the side of each chop and cut a pocket that's almost the same size as the chop. Fill each pocket with the cooled apple stuffing. Don't overstuff the pork chops, as excess stuffing will fall out during cooking when the pork chops shrink. Sprinkle the chops with the salt and pepper and set aside.
To prepare the Gorgonzola Sauce, cook the butter and garlic in a small sauce pan set on medium-high heat for 1-2 minutes, until the garlic and butter begin to brown. Add the chicken stock, cream, Gorgonzola and pepper. Boil the sauce for 10 minutes, until reduced and thickened. Stir in the chopped parsley.
While the sauce is reducing, grill the pork chops. Rub the chops and the grill with the olive oil. Place the grill rack 4-6 inches above the medium-hot coals. Grill the chops for 3 minutes on each side, until the juices run clear when a small cut is made in the center. Transfer the chops to a serving platter and serve with the sauce on the side.
If you prefer not to grill the chops, they can be broiled or pan sauteed. Broil the chops for 4-5 minutes on each side 4-6 inches from the heat source. For sautering, cover and cook the chops for 4-5 minutes on each side.
Wine Suggestion - Riesling
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