Grilled Gorgonzola Stuffed Pork Chops with Balsamic Pear Sauce

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.

Ingredients:

  •  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

Directions:

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!

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Pear Gorgonzola Tart

This recipe I found on Food Network really surprised me.  I love fruits and vegetables,but I would have to say that pears are not one of my favorite fruits. I thought I’d give this a try to practice my pastry making skills.  It was love at first bite.  The combination of the tartness of the gorgonzola cheese, the sweetness of the pear and the saltiness of the prosciutto is absolutely divine perfection.  This is one recipe I will be making again and again!  Enjoy!

Pear Gorgonzola Tart

Recipe courtesy Giada De Laurentiis

Serves: 4 to 6 servings

 Ingredients

    • 1 store bought pie shell (I used a homemade tart shell)
    • 4 ounces cream cheese
    • 2 ounces Gorgonzola
    • 1 teaspoon fresh thyme, chopped
    • Pinch salt
    • Pinch freshly ground black pepper
    • 2 tablespoons butter
    • 3 small pears, cored and sliced
    • 2 ounces prosciutto, cut into thin strips

    Directions

Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.

Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.

In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.

When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.

Cut into squares or wedges and serve.