Gorgonzola and Pear Stuffed Pork Chops
Anthony was away for a week to visit his family in Singapore, leaving the animals and me to fend for ourselves. Because Anthony doesn't eat pork, I usually take advantage of his time away to get my fix. This week was no different. I ate real bacon, pork chops and pork loin. I cooked with rendered bacon fat and had a delicious BLT.
My favorite meal, however, the stuffed pork chops I made. These bone-In chops were seasoned and stuffed with pear, sage and gorganzolabefore being seared and baked in a heavy cast iron skillet. The result was tender, melt-in-your-mouth pork chops that hit all my favorite marks. Salty, savory and sweet in one bite.
Pear and Gorgonzola Stuffed Pork Chops
Ingredients
4 thickly cut bone-in pork chops
1 medium onion, sliced thinly
2 T olive oil, divided
1/4 C white wine
2 pears, washed, cored and thinly sliced
1/2 cup crumbled Gorgonzola cheese
8 Fresh sage leaves
salt and pepper, to taste
Directions
Preheat the oven to 300.
Carefully cut a pocket into the side of the pork chops. Make sure the cut is even and goes as deep as possible.
In a heavy cast iron skillet, heat the olive oil over medium-high heat. Add the onions and saute until soft. Add the white wine and cook until the onions are golden brown, about 3 minutes. Transfer to a small bowl and mix with the cheese.
Carefully stuff the pork chops with the onion and cheese mixture, followed by slivers of pears and sage. Season with salt and pepper and set aside.
Add the remaining olive oil to the cast iron skillet and heat over high. When the pan is very hot, sear the pork chops 3 minutes, flip and sear the other side for two minutes.
Place the pork chops in the oven and allow to cook until the internal temperature reaches 150.
When the chops are done, remove them and allow to rest at least five minutes before serving.
