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

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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. 17, 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

Home Town: Denville, New Jersey, USA

Living In: Glenwood, New Jersey, USA

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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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Reviewed: Oct. 14, 2005

This dish is full of flavor! The combination of the gorgonzola and the apples is amazing. I added a little bread stuffing to bulk the filling up. I served this with white rice and steamed broccoli; the blandness of the sides helped cleanse the palette after each bite and then 'wow' with the next bite of porkchops. It's a new favorite at our house. (Thanks!)

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Luv2Cook

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Reviewed: Sep. 1, 2005

Excelent recipe for those who enjoy strong cheeses. I don't care for them, but my family loved it!

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Steve

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Reviewed: Mar. 27, 2005

Wonderful! I added a little more apple. I will make this recipe the next time I have guests over.

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JANINE15

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Reviewed: Jan. 29, 2005

Easy and elegant main dish - best to start with thick juicy chops from your butcher.

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CHEFJAY

Living In: San Diego, California, USA

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Reviewed: Jun. 2, 2004

This recipe is absolutely delicious and is perfect for a small dinner party! It's so easy, but everyone will think you've slaved in the kitchen for hours! I used 1 granny smith apple for each chop, and I added the leftover apple stuffing to the sauce in Step 6 after adding the sherry. I also didn't understand what it means to "reincorporate the cheese" in Step 6 since I already used the 1/4 cup specified, so I just added an additional 1/4 cup of gorgonzola for that step, and the sauce came out marvelous!

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MRONUFRAK

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Reviewed: Mar. 1, 2004

This was a wonderful recipe! I cooked the chops on a cookie sheet facing eachother and for a little less than an hour. Other than that I followed the recipe exactly and it turned out great. I will make the sauce again for other items, it was very yummy!

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ALEXANDRA3

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Reviewed: Jun. 9, 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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