Gorgonzola-Stuffed Pork Chops with Pears
Photo: Iain Bagwell; Styling: Kevin Crafts
Here’s a recipe to add to your go-to list: easy enough to pull off for a Tuesday night dinner but special enough to serve to guests.
How to Make It
Step 1
1
Preheat oven to 375°. Cut a horizontal pocket into the side of each pork chop.
Step 2
2
Press cheese chunks into hazelnuts to coat, reserving nuts that don't stick. Push 1 cheese chunk into each pork chop pocket.
Step 3
3
Heat oil in a 12-in. cast-iron or other ovenproof frying pan over high heat. Sear chops until browned, 2 minutes per side. Add pears and thyme to pan.
Step 4
4
Bake until pork is firm but still slightly pink in the center, about 8 minutes. Sprinkle with reserved nuts.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
4 boneless pork chops (about 6 oz. each)
2 ounces gorgonzola dolce cheese, cut into 4 chunks
1/3 cup chopped toasted hazelnuts
1 tablespoon extra-virgin olive oil
2 pears (about 8 oz. each), cored and cut into wedges
6 to 8 sprigs fresh thyme
Directions
Step 1
1
Preheat oven to 375°. Cut a horizontal pocket into the side of each pork chop.
Step 2
2
Press cheese chunks into hazelnuts to coat, reserving nuts that don't stick. Push 1 cheese chunk into each pork chop pocket.
Step 3
3
Heat oil in a 12-in. cast-iron or other ovenproof frying pan over high heat. Sear chops until browned, 2 minutes per side. Add pears and thyme to pan.
Step 4
4
Bake until pork is firm but still slightly pink in the center, about 8 minutes. Sprinkle with reserved nuts.
Step 5
5
Note: Nutritional analysis is per serving.
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