| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Italian | Home2 | 1 | servings |
INGREDIENTS
| 1 | tb | Butter |
| 1 | c | Chopped peeled apple |
| 1 | ts | Thyme |
| 1/4 | c | Crumbled gorgonzola cheese |
| 4 | 8 oz. pork chops 1-1 1/2" thick | |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 2 | tb | Olive oil |
| 1 1/2 | ts | Butter |
| 2 | Garlic cloves – sliced | |
| 3/4 | c | Chicken stock |
| 2 | tb | Whipping cream |
| 1/2 | c | Crumbled gorgonzola cheese |
| 1/4 | ts | Black pepper |
| 1 | tb | Chopped Italian parsley |
INSTRUCTIONS
SAUCE Directions: Directions: Melt the butter in a small saut. pan over medium heat. Add the apple and thyme and cook until soft and beginning to brown. Transfer to a small bowl and add the gorgonzola. Set aside. Insert a thin bladed knife into the side of each chop and cut a pocket. Fill each pocket with the cooled apple stuffing. Do not overstuff. Sprinkle with salt and pepper. To prepare the sauce, cook the butter and garlic in a small pan over medium heat for 1-2 minutes. Add the chicken stock, cream, gorgonzola and pepper. Boil the sauce for 10 minutes until reduced and thickened. Stir in the parsley. While the sauce is reducing, grill the pork chops. Rub the chops with olive oil and cook for 3 minutes on each side, or until juices run clear. You can also broil or saut. the chops for 4-5 minutes on each side. Place cooked chops on platter and serve sauce on the side. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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