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Gorgonzola-Stuffed Pork Chops with Pears
Servings
4
Calories
399
kcal
Author
April Cooper, Sunset DECEMBER 2011
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
sprigs fresh thyme --
6 to 8
Instructions
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.