Reviewed: Oct. 4, 2009

This made the most delicious pork chops I've ever had! I also browned the chops before baking and I think that really helped to lock in all the juices. Also, I decided to forgo the sauce to keep it a little more figure friendly. This recipe is definitely in my regular rotation now.

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J.Lou

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 19, 2009

Superb! Would do the finest resturant well. Used thick-cut boneless loin chops from Sam's Club. Based on recommendations, I used one medium sized apple per chop, added finely chopped walnuts to stuffing with a splash of balsamic vinegar, and browned chops in a pan before baking. I used the same pan for the sauce, giving it a lovely color. Only had white wine, no sherry, but it was just fine. Added leftover stuffing to sauce in the last minute. Served with mashed pototoes to soak up the lovely sauce.

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Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

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Reviewed: Aug. 23, 2009

I liked this very much. The cheese may be an acquired taste for some, but I have always loved gorgonzola cheese. This is an easy meal and looks very impressive to serve to company. I used white wine instead of sherry otherwise I didn't change a thing.

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catjean

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Reviewed: May 26, 2009

I had a tough time rating this one. I think it's a 4 (good, not great), hubby thinks a 3 (fair). I think the taste kinda grows on you as you eat it. You MUST like this type of cheese, or I am sure it would be unappealing to you. The apple flavor did get a little lost in there, and I actually added extra. Final verdict is that I liked this well enough, and it was worth trying, but I doubt I will make it again.

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Bev511

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

I made this one night for my boyfriend and he loved it. To cut out a few calories I left off the sauce (just seasoned with salt and pepper) and added turkey bacon to the stuffing. It is one of his and my favorite meals. Plus it is really quick. It goes well with a baked baby potatoes and fresh steamed green beans. Any leftover stuffing that won't fit in the chops can be saved and used as a salad topping for lunch the next day with some walnuts added.

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Jacquelyn

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Bremerton, Washington, USA

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Reviewed: Jan. 2, 2009

This is terrific. The only thing I did different was add more apple and gorgonzola. I have made it 3x's and everyone loves it. I did not have any sherry the last time I made it and used some chardonnay instead and the sauce tasted the same. Love the thyme!

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SUZANNEHENDRIX

Cooking Level: Expert

Living In: Scottsdale, Arizona, USA

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Reviewed: Dec. 15, 2008

These turned out really well. I used blue cheese instead of gorgonzola b/c that is what I had on hand. They are pretty similar in taste and texture, so it wasn't a major difference. One thing is that the apple flavor really didn't stand out. I don't know if I should add more next time or saute in apple juice instead of butter to bring that flavor out. Next time, I would also like to sear the chops before placing in the oven, just for appearance and texture. Finally, these did NOT take an hour. I had nice, thick chops and I baked them for about 38 minutes. Honestly, I should have pulled them out a few minutes sooner even. They definitely reguistered 160 at that point.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 7, 2008

This was very yummy, my husband really enjoyed it as well. I used about 1C to 1 1/2 Cup of apple for our stuffing, when it cooks down there didn't seem to be much there. I also dusted the pork shop with seasoning salt and garlic pepper once it was stuffed before baking. Also, on the sauce mine never really browned, so I added two teaspoons of cornstarch to the last 1/4 C of chicken broth and it thickened right up with no impact to the flavor. Loved the sauce might try it on pasta with chicken soon!

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Kathryn

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Reviewed: Nov. 29, 2008

i made this for my boyfriend a few weeks ago and he honestly is still talking abou it. thanksgiving was 2 days ago and at the meal, he was telling my family about the chops. he says it was something he'd get in a NY restaurant. My only issue was that the gorgonzola was soooo overpowering to me. he loved it, i hated it.

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pamelacrobb

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Reviewed: Nov. 2, 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!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Sep. 9, 2008

An expensive disappointment! Maybe this recipe is just too 'gourmet' for me to pull off with my *apparently limited* skills, but it came out pretty bad. Even though I took the extra time to brine the pork as recommended by another reviewer, it still came out tough and dry. Other than adding that step, I followed the recipe as written. The flavors of the stuffing were OK together although I thought the thyme overpowered both the apples and cheese. The cheese never really melted into the sauce (again, that might be a technique thing that I just didn't do well). Somehow the sauce came out VERY salty even though I didn't add any salt, aside from the brine. I will not try this recipe again.

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Beth H

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2008

this recipe was very good. i thought it took a bit too long to make and it was a bit rich, but my husband (whoo hoo, im five days into my marriage) loved it.

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: 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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Kyle

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Reviewed: Mar. 30, 2008

I didn't find these all that great, but I'm not a huge fan of pork. I love gorgonzola cheese, but this recipe was really strong...I gave it four stars because my husband loved it and he is kind of picky so something about it must have been pretty good!

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JEMOWRY

Cooking Level: Intermediate

Living In: Bremen, Ohio, USA

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Reviewed: Jan. 21, 2008

Really easy, really tasty. Great fusion of flavors. Pork came out tender. Will make again!

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Mefunie2

Cooking Level: Expert

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Reviewed: Dec. 24, 2007

I made this with Mozzerella cheese instead and it was the bomb! I really liked how the onions and the apples blended together. Delicious!

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brandi

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Reviewed: Dec. 4, 2007

These didn't taste right. I don't think the apples and the gorgonzola cheese go well together. I'm not making these again.

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Jasmine

Cooking Level: Intermediate

Living In: Ithaca, New York, USA

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Reviewed: 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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DREAMERSG04

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Reviewed: Sep. 12, 2007

Easy and very flavorful. Great for entertaining or a quiet dinner for 2.

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Coree

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Reviewed: 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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JLESTER1

Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

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Stuffed Pork Chops with Gorgonzola and Apple

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