Stuffed Pork Chops with Gorgonzola and Apple

Stuffed Pork Chops with Gorgonzola and Apple

73

"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

1 h 45 m servings 420 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

73
  1. 90 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 (pl...

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...

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 st...

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. ...

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 ...

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 i...

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... ...

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...

I've made this a few times and it's always a hit. Gorgonzola is too strong for my hubby so I use regular blue cheese and I saute extra apples to put in the sauce on top. Like others, I brown t...

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 (pl...