Gorgonzola-Stuffed Pork Chops with Pears

Gorgonzola-Stuffed Pork Chops with Pears Recipe
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.

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 457
Caloriesfromfat 58 %
Protein 31 g
Fat 30 g
Satfat 9.4 g
Carbohydrate 19 g
Fiber 4.4 g
Sodium 279 mg
Cholesterol 99 mg

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

Preparation

1. Preheat oven to 375°. Cut a horizontal pocket into the side of each pork chop.

2. Press cheese chunks into hazelnuts to coat, reserving nuts that don't stick. Push 1 cheese chunk into each pork chop pocket.

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.

4. 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.

Note:

April Cooper,

December 2011
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