Total Time
20 Mins
Yield
Serves 4
Photo: Iain Bagwell; Styling: Kevin Crafts

How to Make It

Step 1

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

Step 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

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

Bake until pork is firm but still slightly pink in the center, about 8 minutes. Sprinkle with reserved nuts.

Step 5

Note: Nutritional analysis is per serving.

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