Stuffed Pork Chops With Gorgonzola And Apple Food

GORGONZOLA AND APPLE PORK CHOPS

Steps:

• Butterfly each pork chop by slicing horizontally through the center with a sharp knife. Leave them attached on one side so they can be flipped open to create a butterfly shape.
• Heat oil in a large skillet over medium high heat. Add pork chops, reduce heat to medium and cook slowly for 5 to 7 minutes each side, or until they are done to your liking. Set aside.
• Melt butter or margarine in a medium skillet over medium heat. Add apples and saute until tender, then turn off heat and add cheese to skillet. Mix together slowly to form a creamy thick sauce.
• Place reserved chops on serving plate and stuff each one with 1/4 of the apple/cheese mixture. Serve hot.

STUFFED PORK CHOPS WITH GORGONZOLA AND APPLE

Steps:

• 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.

APPLE-STUFFED PORK CHOPS

Steps:

• In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

PORK WITH GORGONZOLA SAUCE

Steps:

• In a small bowl, whisk the Dijon mustard, olive oil and thyme until blended; set aside. Sprinkle pork with salt and pepper. In a large nonstick skillet over high heat, brown pork on all sides, about 10 minutes. , Transfer pork to a foil-lined roasting pan that has been coated with cooking spray. Spread Dijon mustard mixture over all sides of pork. Bake at 425° for 10-20 minutes or until a thermometer reads 145°. Remove from oven and let stand 5 minutes., Meanwhile, in a small saucepan, over medium heat, saute garlic in butter for 30 seconds. Stir in flour until well blended. Gradually whisk in the cream, wine and chicken broth. Bring to a boil; cook and stir for 1 minute or until thickened. Add cheese. Cook and stir until sauce is reduced to desired consistency, about 5 minutes. , Slice pork and transfer to serving plates. Spoon sauce over pork. Sprinkle pork with additional cheese if desired.

STUFFED PORK CHOPS WITH GORGONZOLA AND APPLE

Steps:

• 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.

PORK CHOPS STUFFED WITH APPLES AND SAGE

Steps:

• Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, Sauté 10 minutes or until vegetables are tender and liquid evaporates.
• Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
• Preheat oven to 375°F Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
• Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
• Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned.
• Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan. Bake for 30 to 40 minutes. Let stand 5 minutes before serving.

STUFFED PORK CHOPS WITH GORGONZOLA AND APPLE

Steps:

• 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.

APPLE STUFFED PORK CHOPS

Steps:

• Combine apple, onion, salt, bread crumbs, pepper, sage, and butter.
• If mixture appears too dry to hold together, add a little water.
• Cut a deep pocket into the side of each pork chop and stuff with the apple dressing. Secure with a toothpick.
• In a large skillet, brown the stuff pork chops on each side in the vegetable oil.
• Place chops in a shallow ovenproof casserole dish and arrange the remaining dressing around the chops.
• Bake in a preheated 350 degrees oven for 1 hour.

APPLE STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
• In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.