*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I thought this recipe was great after I made some modifications. I love Gorgonzola cheese but too much can be a bit bitey. To cut down on this I added brown sugar to the butter/apple mixture and let that simmer in there to sweeten it up a little. Also I sauted the pork in olive oil and garlic without butteryflying them. It just made the recipe that much easier and tastier.
This recipe was great! Everyone knows that apples and pork are great together and apples and gorgonzola are great together but putting the three together is incredible! My only suggestion is that instead of using this to stuff into a butterflied pork chop use smaller chops and just use this as a topping. In my opinion there was just a little too much pork. Also if you do not like gorgonzola cheese or bleu cheese then this is not the recipe for you. If you do then MAKE THIS! Thanks for a wonderfully simple dish that is perfect for family or company! This one's a keeper!
I thought this was delicious as did my boyfriend. Clearly if you do not like gorgonzola cheese you probably won't like this but if you do you'll LOVE it!! I've made the sauce as a topping for pork tenderloin as well and it is absolutely wonderful.
I think you need to adjust the gorgonzola to your own tastes. That said I absolutely hated this dish. I made another pork dish tonight that was better (even though it wasn't fantastic). Just didn't like it one bit even though I tried to doctor it up. Won't be making again.
My husband and I LOVED this! As suggested I used the filling as a topping and used gala apples. I avoided an overwhelming cheese flavor by using two apples instead of the one suggested in the "scaled to two servings" version. I also chopped the cheese into chunks and did not pack it into the measuring cup. The flavor of the cheese was definitely there but the apples rounded it our nicely.
I love blue cheese but this recipe had too much even for me. The flavor of the apples were lost in the strong blue cheese. I would have liked it better with about half the amount of blue cheese the recipe called for. I also recommend draining the pork chops briefly on a paper towel before stuffing them. To make this recipe even easier I wonder how it would come out if you put raw apples and blue cheese in a pork tenderloin split down the center and baked.
After reading the reviews I altered this recipe as follows: I did butterfly the pork loin chops but only fried them long enough to brown them. I added a few slices of sweet onion to the apples along with brown sugar and when they were almost done I added about 1/4c. white cooking wine. I put the pork chops back in on top of the apples and steamed them for about 10 more minutes. When I took the pork chops out I just sprinkled a bit of bleu cheese inside and stuffed a bit off the apples on top of it then smothered the chops with the remainder of the apples and onions. It got rave reviews here!
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