Gorgonzola and Apple stuffed pork chop

By A_Liebmann

Ingredients

• 1 tablespoon butter
• 1/2 tablespoon dried thyme
• 1/2 cup chopped Granny Smith apples
• Ground black pepper to taste
• 1/4 cup Gorgonzola cheese at room temperature crumbled
• Two thick cut pork chop
• 1/2 teaspoon olive oil
• 2 cloves of garlic
• 1/4 cup Gorgonzola cheese
• 3 tablespoons dry sherry
• 1/8 cup heavy cream
• 1/2 cup chicken broth

Preparation

Step 1

preheat oven to 375°

To make the apple stuffing. In a sauté pan or skillet on medium heat melt the butter and sauté thyme, chopped apples, salt and pepper together until the apples are completely softened about 15 to 20 minutes

Place the apple mixture in a bowl and mix in 1/4 cup Gorgonzola cheese. Cheese should liquefy into the stuffing within a couple of minutes.
T
o prepare the porkchops: butterfly the porkchops by slicing them parallel to the plane of the chop from the fat side to the bone. Stuff each one with about 2 to 3 tablespoons of the apple mixture

Bake the chops for about one hour. Place the chops on a rack with the two stuff sides pressed together to hold the stuffing inside the chop.

To make the sauce: heat the oil in a sauté pan or skillet on medium heat, sauté the garlic until transparent, and the cheese until slightly melting. Immediately add the sherry, let cook for about a minute until combined, then add the cream and 1/4 cup of chicken stock, salt and pepper. Stir until well blended. Stir occasionally and reduce the liquid on medium-high heat until sauce begins to toast/caramelize turn darker brown. Add the remaining 1/4 cup chicken stock, reincorporate cheese and continue reducing untilthere is just 1/4 to 1/2 cup of the thick liquid remaining