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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Reviewed: Sep. 9, 2007

This is a great recipe ! I have used pork loin in place of the pork chop and that works well. Also, I tried it with chicken breast and that was excellent. Thank you!

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TASTYMEL


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Reviewed: Jul. 12, 2007

Tricky one to review. I am no fan of meat and fruit but Husband is, and he didn't expecially care for the pork/apple combination. He did, however, LOVE the sauce. I think I'll try the sauce with chicken next time. Thanks.

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Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: Jun. 30, 2007

Thank you so much for this recipe! It has become a frequent family request (even by our kids!) It's absolutely perfect.

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Nikki G.


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Reviewed: Jun. 23, 2007

I loved this recipe. My husband said it was a little too rich. I will definitely make this again.

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Deb9799


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Reviewed: Apr. 18, 2007

This one is a keeper. I added a splash of balsamic and some walnuts to the stuffing. Use a meat thermometer to ensure chops don't overcook. Have all ingredients at room temp to prevent curdling of the sauce and watch it closely. I had to sub Roquefort for the gorgonzola and dry white wine for the sherry, but it was still wonderful, thanks for sharing!

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NURSEARS


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Reviewed: Mar. 7, 2007

Pretty good, not enough apple taste. Next time I will use less gorgonzola and possibly add brown sugar.

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bigjimmf1


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Reviewed: 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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grayhog


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Reviewed: 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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MARIASA


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Reviewed: Nov. 5, 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!

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Lanette


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Reviewed: Oct. 30, 2006

I agree that an hour was too long for my pork chops, they ended up dry. The flavors were very good though, my husband loved it...next time I'll just cook for less time.

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JACKROX

	Cooking Level: Intermediate
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Reviewed: Oct. 19, 2006

Thank you for sharing this recipe - it was great! The combination of apples and gorgonzola is delicious. I will definitely make this again.

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Amy


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Reviewed: Jul. 14, 2006

These were easy to prepare and tasted good, but baking for an hour was far too long. I had 1 1/2" chops and they were dry. Next time I may try flouring and egg washing the chops and pan frying first then finish them in the oven.

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Maureen MacK

	Cooking Level: Expert Living In: Medfield, Massachusetts, USA
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