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Gorgonzola-Stuffed Pork Chops with Pears

Photo: Iain Bagwell; Styling: Kevin Crafts
Total time 20 mins
Yield Serves 4
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.


  • 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

Nutrition 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

How to Make It

  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.

  5. Note: Nutritional analysis is per serving.