Rating: 4.5 stars 4.4
98 Ratings
  • 5 star values: 64
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 4

This is a full-flavored, pungent, yet subtle special occasion dish. We served the meal with diced, spiced new potatoes with chopped onions baked in foil for 40 minutes, and a Caesar salad.

Recipe Summary

prep:
45 mins
cook:
1 hr
total:
1 hr 45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • To make the apple stuffing: In a saute pan or skillet on medium heat, melt the butter and saute 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. The cheese should liquefy into the stuffing within a couple of minutes.

  • To prepare the pork chops: Butterfly the pork chops 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 1 hour. Place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops.

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

Nutrition Facts

420 calories; protein 23.5g; carbohydrates 9.4g; fat 30.8g; cholesterol 117.7mg; sodium 623.3mg. Full Nutrition
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