Roquefort-Stuffed Pork Chops

By tulawdog

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)

Preparation

Step 1

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.