Stutffed Pork Chops | Pasta Princess and More

I took a gamble making this because Tim tells me “the only way I like pork chops is burned on the grill”. Ewwww! My gamble paid off. Tim liked the chops and they were no where near burnt, but were moist and delicious with a sauce that says “more”!

Enjoy!

INGREDIENTS:

1 tablespoon butter

1/2 tablespoon ~~dried~~ fresh thyme

~~1/2~~ 1 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, sliced thin

~~1/4~~ 1/8 cup Gorgonzola cheese

3 tablespoons dry sherry

1/8 cup heavy cream

1/2 cup ~~chicken broth~~ apple cider

salt and pepper to taste

DIRECTIONS:


1.	To make the apple stuffing: In a saute pan or skillet on medium heat, melt the butter and saute thyme, 1/2 cup chopped apples, salt and pepper together until the apples are completely softened; about 15 to 20 minutes.
2.	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.
3.	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.
4.	Grill on pre-heated grill. approximately 8-10 minutes per side depending on thickness.
5.	To make the sauce: Heat the oil in a saute pan or skillet on medium heat, then saute the garlic until lightly browned and remove; saute 1/2 cup chopped apples for 10 minutes and add 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 apple cider, 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 apple cider, and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.