Print Options:

Gorgonzola-Stuffed Pork Chops with Pears





Total Time
20 mins

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.

su-Gorgonzola-Stuffed Pork Chops with Pears




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
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.

Nutrition Facts
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.