Tonight's Dinner: Blue cheese-stuffed pork chops with pears recipe
Pork chops are one of the best cuts of meat to stuff. But instead of the standard fruits or veggies, try something different next time and use a soft cheese.
If there's one thing I love to do, it's stuff my pork chops. I can't tell you how many times I've done it. And I've used every kind of fruit or veggie known to man. But there is one thing I've never tried before and that's cheese. It's odd that I've never thought of this option because it seems like such a natural choice. I mean some of those soft cheeses, like gorgonzola or Brie or goat cheese, were made for stuffing inside meats. So how did I finally decide to try a soft cheese inside my chop? Sunset Magazine. They were the ones who suggested stuffing a nut crusted gorgonzola into my boneless chop. But since I can't do nuts due to my hubby's allergy and I didn't have any gorgonzola, I decided to use blue cheese instead. It was so good that I'm definitely going to be stuffing more cheese into my meats in the future.
Blue cheese-stuffed pork chops with pears
- 4 boneless pork chops
- 4 ounces blue cheese
- 1 tablespoon olive oil
- 1 pear, cored and cut into wedges
- 6 sprigs fresh thyme
- Preheat oven to 375 degrees F. Cut a horizontal pocket into the side of each chop.
- Take one ounce of cheese and stuff it into each pork pocket.
- Heat the oil in a large oven-proof skillet over medium-high heat. Sear the chops until browned, about two minutes per side. Add the pears and thyme to the skillet.
- Place the skillet in the oven for 10 minutes or until the chops are no longer pink. Serve immediately.