| 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.
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