Gorgonzola-Stuffed Pork Chops with Pears
- 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 sprigs fresh thyme — (6 to 8)
- Preheat oven to 375°. Cut a horizontal pocket into the side of each pork chop.
- Press cheese chunks into hazelnuts to coat, reserving nuts that don’t stick. Push 1 cheese chunk into each pork chop pocket.
- 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.
- 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.
