Blue Cheese Stuffed Pork Chops


3 tablespoons butter
2 cups of French / Italian bread, small cubes
2 tablespoons minced onion
3/4 cup chopped mushrooms
1/4 teaspoon dried rosemary, chopped
1/4 cup crumbled blue cheese (about 2 oz)
2 1 in. thick pork rib chops or boneless pork loin chops

Serves 2

Melt 1 tbsp. of butter in a medium skillet over medium heat.

Add bread, sauté until golden, about 10 min, set aside in a bowl.

Melt 1 tablespoon butter in same skillet.

Add onion, mushroom, rosemary and sauté until onion is soft, about 7 minutes.

Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.

Preheat oven to 350°F.

Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.

Mix blue cheese into bread mixture; season with salt & pepper.

Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.

Melt remaining 1 tablespoon butter in large ovenproof skillet over high heat.

Add pork to skillet; sauté until brown, about 2 minutes per side. Place skillet in oven.

Bake until cooked through, about 25 minutes.



No Comments

Leave a Reply