Gorgonzola-Stuffed Pork Chops with Pears

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

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 457
  • Calories from fat: 58%
  • Protein: 31g
  • Fat: 30g
  • Saturated fat: 9.4g
  • Carbohydrate: 19g
  • Fiber: 4.4g
  • Sodium: 279mg
  • Cholesterol: 99mg


  • 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


  1. 1. Preheat oven to 375°. Cut a horizontal pocket into the side of each pork chop.
  2. 2. Press cheese chunks into hazelnuts to coat, reserving nuts that don't stick. Push 1 cheese chunk into each pork chop pocket.
  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.
  4. 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.
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