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.


  •  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!

Pork Posole

If you have never tried Pork Posole you are in for a treat.  Warm yourself up with a bowl of delicious Pork Posole! 

 Pork Posole

  •  2 large onions, divided
  • 7 tablespoons canola oil or vegetable oil, divided
  • 4 tablespoons ancho chile powder, divided
  • 1 6-to 6 1/2-pound bone-in pork shoulder (Boston butt), cut into 4- to 5-inch pieces, some meat left on bone
  • 5 cups (or more) chicken stock
  • 5 cups water
  • 5 large garlic cloves, minced
  • 4 teaspoons ground cumin
  • 4 15-ounce cans golden hominy, drained
  • 2 cans enchilada sauce (mild or medium according to taste)
  • 4 limes, each cut into 4 wedges
  • Chopped fresh cilantro
  • Radishes

Preheat oven to 350°F. Thinly slice 1 onion. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and sauté until onions begin to soften, about 3 minutes. Add 1 tablespoon plus 1 teaspoon ancho chile powder; stir to coat. Add pork to pot. Add 5 cups broth and 5 cups water. Bring to boil. Cover and transfer to oven.

Braise pork until tender enough to shred easily, about 2 hours. Using slotted spoon, transfer pork to large bowl. Pour juices into another large bowl. Refrigerate separately uncovered until cool, then cover and keep chilled overnight.

Discard fat from top of chilled juices. Cut pork into large cubes, discarding excess fat. Thinly slice remaining onion. Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion; sauté until soft, stirring often, about 7 minutes. Add remaining 2 tablespoons plus 2 teaspoons ancho chile powder, garlic, and cumin; stir 30 seconds. Add pork, reserved juices, enchilada sauce and hominy. Bring to boil; reduce heat to low. Cover with lid slightly ajar and simmer a couple of hours to allow flavors to blend, adding more broth to thin, if desired.

Ladle posole into bowls. Garnish with lime wedges, add sliced radish and cilantro to the soup and ENJOY!