Stuffed Pork Chops with Creamy Gorgonzola Sauce

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    Stuffed Pork Chops with Creamy Gorgonzola Sauce

    Stuffed Pork Chops with Creamy Gorgonzola Sauce

    (93)
    1hr30min


    92 people made this

    About this recipe: This is an elegant dish for 2 people. It certainly brings pork chops to a new level! Choose nice, thick chops for this recipe as they are stuffed with Gorgonzola cheese and apple and then roasted in the oven.

    Ingredients
    Serves: 2 

    • 1 tablespoon butter
    • 1/2 Granny Smith apple, chopped
    • 1/2 tablespoon dried thyme
    • Ground black pepper to taste
    • 40g Gorgonzola cheese at room temperature, crumbled
    • 2 thick cut pork chops
    • 1/2 teaspoon olive oil
    • 2 cloves garlic
    • 40g Gorgonzola cheese
    • 3 tablespoons dry sherry
    • 2 tablespoons double cream
    • 120ml chicken stock
    • Salt and pepper to taste

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat the oven to 375 degrees F (190 degrees C).
    2. To make the apple stuffing: In a saucepan or frying pan on medium heat, melt the butter and gently cook chopped apples, thyme, 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 40g Gorgonzola cheese. The cheese should melt 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. Roast the chops for about 1 hour. Tip: 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 saucepan or frying pan on medium heat, then gently cook garlic and the cheese until slightly melting. Immediately add the sherry, let cook for a minute until combined, then add the cream and 1/2 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 caramelise and turn darker brown. Add the remaining chicken stock and continue reducing until the sauce becomes thicker.
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    Reviews & ratings
    Average global rating:
    (93)

    Reviews in English (93)

    by
    51

    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.  -  08 Nov 2006  (Review from Allrecipes US | Canada)

    by
    34

    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.  -  04 Apr 2008  (Review from Allrecipes US | Canada)

    by
    25

    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!  -  16 Dec 2006  (Review from Allrecipes US | Canada)

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