Stuffed Pork Chops with Gorgonzola and Apple
SUBMITTED BY: Richard D. Jehn
"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."
Original recipe yield:
2 servings
PREP TIME 45 MinCOOK TIME 1 Hr READY IN 1 Hr 45 Min
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
2 thick cut pork chops
1/2 teaspoon olive oil
2 cloves garlic
1/4 cup Gorgonzola cheese
3 tablespoons dry sherry
1/8 cup heavy cream
1/2 cup chicken broth
salt and pepper to taste
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
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.
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