Stuffed Pork Chops with Creamy Gorgonzola Sauce

    Stuffed Pork Chops with Creamy Gorgonzola Sauce


    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.

    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

    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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