Gorgonzola-Stuffed Pork Chops with Pears
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.
Photo: Iain Bagwell; Styling: Kevin Crafts
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
Preheat oven to 375°. Cut a horizontal pocket into the side of each pork chop.
Press cheese chunks into hazelnuts to coat, reserving nuts that don't stick. Push 1 cheese chunk into each pork chop pocket.
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.
Bake until pork is firm but still slightly pink in the center, about 8 minutes. Sprinkle with reserved nuts.
Note: Nutritional analysis is per serving.
Servings Serves 4
- Amount Per Serving
- Calories 457Calories from Fat 58
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 9.4g47%
- Cholesterol 99mg33%
- Sodium 279mg12%
- Total Carbohydrate 19g7%
- Dietary Fiber 4.4g18%
- Protein 31g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.