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Stuffed Pork Chops with Gorgonzola and Apple
SUBMITTED BY:
Richard D. Jehn
PHOTO BY:
SunnyByrd
"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."
RECIPE RATING:
Read Reviews
(33)
Review/Rate This Recipe
PREP TIME
45 Min
COOK TIME
1 Hr
READY IN
1 Hr 45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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.
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.
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
Reviewed on Nov. 8, 2006 by MARIASA
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MARIASA
Nov. 8, 2006
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 dry, take the time to brine them first...you will never have dry tasteless pork chops again. (Brine...1/4 cup sugar, 1/4 cup Kosher salt dissolved in 3 cups water + add 2 cups ice. Soak in brine for up to 2hrs. NB. If you use ordinary salt instead of Kosher you MUST cut down on the amount or it will be way too salty). I used 1 inch thick bone-in chops and brined them for about 90 min before drying them and stuffing them with the apple/gorganzola filling. Then I seasoned them with pepper, dredged them in flour and pan fried them just to give a golden brown colour before finishing them in the oven for 20 minutes. Then left them about 10 minutes to rest under foil while I prepared the sauce. Yum! Perfect "gourmet" comfort food for a chilly night.
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18 users found this review helpful
I tried this tonight after searching for something different to do with the pork chops I had...
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Reviewed on Jun. 8, 2003 by DCISSELL
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DCISSELL
Jun. 8, 2003
This is a great recipe. I originally looked it up and used it for a special occasion, for which purpose it is perfect. However, it is easy enough and I liked it so much that I think I'll use it any time I have the extra time to spoil myself with a great dinner. The gorgonzola is not overpowering in the stuffing or the sauce. Pork chops baked with apples are an old stand-by, but here their use is delectable. The final result with sherry sauce and all is delicious and sophisticated. I followed the author's suggestion serving spiced potatoes with onions (try Lipton's soup mix for a short-cut) and added dilled pea pods and baby carrots. The combination was great.
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7 users found this review helpful
This is a great recipe. I originally looked it up and used it for a special occasion, for...
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Reviewed on Jul. 14, 2003 by BELWIN
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BELWIN
Jul. 14, 2003
Maybe it was the Gorgonzola cheese, but the pork chops tasted as bad as they smelled. I also couldn't taste the apple in the stuffing. Great idea, bad taste.
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6 users found this review helpful
Maybe it was the Gorgonzola cheese, but the pork chops tasted as bad as they smelled. I also...
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Reviewed on Apr. 4, 2008 by Kyle
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Kyle
Apr. 4, 2008
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 stayed perfectly moist inside, and got a little more of the crispy, carmelized flavor you expect from grilled pork. Perfect.
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5 users found this review helpful
One suggestion- after I stuffed the chops, I seared them in some hot olive oil in a...
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Reviewed on Nov. 14, 2007 by DREAMERSG04
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DREAMERSG04
Nov. 14, 2007
This recipe is really easy and so incredibly good. My husband is a pizza kind of guy and he LOVED it! He even said it would be good to add into our weekly routine. That's saying something! I did it the first time with blue cheese crumbles and it tasted great. I've done it with gorgonzola as well and it tasted pretty much the same. Great recipe!!
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4 users found this review helpful
This recipe is really easy and so incredibly good. My husband is a pizza kind of guy and he...
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Reviewed on Sep. 24, 2003 by
Jennifer : )
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Jennifer : )
Sep. 24, 2003
If you want to make something special, you have found it. This IS the recipe!! You must enjoy Gorgonzola (or the flavor of bleu cheese), though. I found the recipe to be a bit time consuming... but well WELL worth it. When making the sauce, be sure to follow the instructions and reduce the liquid to a dark brown. It will happen and don't be nervous. Yum! Yum! Yum! Thank you so much for this recipe.
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4 users found this review helpful
If you want to make something special, you have found it. This IS the recipe!! You must enjoy...
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Reviewed on Dec. 16, 2006 by grayhog
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grayhog
Dec. 16, 2006
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. The combination of the cheese and apples is wonderful and not overpowering in the least. I was confused about "reincorporating" the cheese but took it to mean that the cheese needed to be completely blended. Take time with the sauce. It does take a while to turn a darker brown but that really does contribute to the flavor. Thank you for this fantastic recipe!
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3 users found this review helpful
I made this for dinner guests last night and was a little nervous that they might not like the...
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Reviewed on Sep. 12, 2007 by Coree
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Coree
Sep. 12, 2007
Easy and very flavorful. Great for entertaining or a quiet dinner for 2.
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2 users found this review helpful
Easy and very flavorful. Great for entertaining or a quiet dinner for 2.
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Reviewed on Sep. 10, 2007 by
JLESTER1
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JLESTER1
Sep. 10, 2007
This recipe ROCKS!!!!!! I will make again, but will cut the tyme in half. I used the suggestion of another reviewer by soaking the chops in a brine...that was good advice:) The sauce didn't really get brown, but it was divine. Many thanks!!!!
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2 users found this review helpful
This recipe ROCKS!!!!!! I will make again, but will cut the tyme in half. I used the...
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