This post goes out to Cork and Spoon – check it out! Cork and Spoon is a fantastic food blog written by two friends (Ruth & Emilie), that I have been following for a while. A few weeks ago Ruth made Gorgonzola Stuffed Pork Chops. When I saw the recipe it sounded so good I knew I would be making it! I absolutely love gorgonzola and pears together … what a great flavor combination. I changed the recipe a bit and put the pork chops in a brine, and then grilled them stuffed with gorgonzola, accompanied with a pear balsamic sauce on a bed of sautéed kale. Thank you Ruth for the inspiration! The pork chops stuffed with blue cheese were awesome! The gorgonzola put them over the top.
- 2 pork chops
- 2 medium sized shallots, chopped (approximately ¼ cup + 2 tablespoons)
- ¼ cup gorgonzola cheese
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 cups water
- 2 teaspoons butter
- 2 teaspoons olive oil + 1 tablespoon
- 2 Pears, peeled and cut into chunks
- ½ – ¾ cup balsamic vinegar
Prepare brine by adding 2 tablespoons salt and 1 tablespoon sugar to 2 cups of water, stir to combine. Add pork chops to the brine and let them soak no longer than 1 hour.
While pork chops are in the brine pour balsamic vinegar into a small saucepan. Bring to a boil and cook until reduced by ½, about 10 minutes. When the vinegar cools, it should be the consistency of syrup. Set aside.
Melt butter and olive oil in a sauté pan and add shallots and cook until brown and caramelized. Add pears and sauté briefly until semi-soft. Add balsamic vinegar and stir until combined. Keep warm on low heat.
In another sauté pan add 1 tablespoon olive oil and heat. Add kale and 2 tablespoons of chopped shallots and cook until kale is wilted.
Remove pork chops from their brine and pat dry. Cut a slit in each pork chop and stuff with blue cheese. Close with a toothpick. Rub olive oil on both side of the pork chops and grill on a hot grill for approximately 4-5 minutes per side depending on thickness.
Place sautéed kale on a plate, top with pork chop and balsamic pear sauce. Serve and enjoy!