Roquefort-Stuffed Pork Chops

Roquefort-Stuffed Pork Chops
Roquefort-Stuffed Pork Chops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    * 4 1-inch-thick pork rib chops or boneless pork loin chops

  • 3

    * 3 tablespoons butter

  • 1 1/2

    * 1 1/2 cups small cubes of French bread

  • 1

    * 1 cup chopped mushrooms

  • 2

    * 2 tablespoons minced onion

  • 1/2

    * 1/2 teaspoon dried rosemary, finely crumbled

  • 1/2

    * 1/2 cup crumbled Roquefort cheese or blue cheese (about 2 ounces)

Directions

Preheat oven to 350°F. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing. Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and sauté until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes. Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper. Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; sauté until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.

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