Stuffed Pork Chops with Gorgonzola and Apple Recipe -
Stuffed Pork Chops with Gorgonzola and Apple Recipe
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Stuffed Pork Chops with Gorgonzola and Apple

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    45 mins
  • COOK

    1 hr

    1 hr 45 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 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 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.

Most Helpful Critical Review
Nov 02, 2008

While this is an excellent idea and excellent flavor combination, the sauce is a problem. In order to brown it, you have to reduce it so far down that it becomes super salty and overpowering (plus it takes quite a while). I would definitely make this again, but either leave the sauce off entirely, leave it white, or brown the chops in a pan and use that to brown my sauce. This turned out really good in the end, but it did take some serious caressing. Thanks for the recipe!


90 Ratings

Apr 04, 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.

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!

Nov 05, 2006

I've been searching for a recipe for Christmas dinner, and I think I've found it! However, instead of using pork chops, I butterflied a pork roast, stuffed it, tied with string, and roasted at 350 degrees for 1.5-2 hours depending on size of roast. Beautiful and tastes amazing!

Jun 08, 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.

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.

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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  • Calories
  • 420 kcal
  • 21%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 623 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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