Gorgonzola Pork Chops

Talk about up before the sun. It's 3:20 AM and the Big Guy's just left for the airport. He's gone for a couple of days, back for a few and then gone again. Kind of makes Max and me wonder why we didn't leave for Oregon 2 weeks early. Believe me, we're complaining about it plenty and planting the seed for next year. Ha.

Because the man of the house was going to be away, I felt the need to make a "balanced" meal last night so took a page from Nick Stellino's book "Mediterranean Flavors" and made these Gorgonzola Pork Chops.

Stuffed with a combination of cubed apple and gorgonzola cheese, I took the liberty of adding some Applejack brandy to the mix before cooking them in a cast iron pan. By the way, they'd be fabulous done on the grill too and take note - the USDA has changed the recommended "safe" cooking temperature for pork to 145 which means a little pink is a good thing. Bonus!

Enough about the chops - they're beautiful things but the real story here is the gorgonzola pan sauce that goes on top of them. Definitely a 10 minute wonder, it took the plate of yum to a much higher level. A word of warning though - all gorgonzola is not made equal, so be sure to pick a really good one when you make this because otherwise the flavor will be much too sharp. Bon appetit!

Gorgonzola Pork Chops (adapted from Nick Stellino, Mediterranean Flavors)

 2 center cut pork chops, 1-1/2 inches thick

1 tablespoon butter

1 Granny Smith apple, peeled and cut into very small dice

1/2 teaspoon dried thyme

2 tablespoons Apple Jack brandy

1/4 cup crumbled gorgonzola cheese

Salt and pepper

Olive oil

Cut a pocket into the side of each chop and set aside. Heat butter in a small sauté pan then add apple and thyme. Cook until apple is beginning to turn golden brown, about 3 minutes. Add apple jack brandy and cook until brandy has completely reduced – about 30 seconds. Remove pan from heat and stir in gorgonzola, salt and pepper. Cool to room temperature. Stuff chops with apple filling being careful not to over stuff them. Reserve any leftover stuffing to serve as a garnish. Heat oil in cast iron pan over medium high heat until shimmering. Add chops, cover pan and cook for 4 minutes per side or until they reach 145 degrees. Let rest for 3 to 4 minutes before serving.

Sauce:

1 tablespoon butter

2 garlic cloves, minced

3/4 cup chicken stock

2 tablespoons heavy cream

1/2 cup crumbled gorgonzola cheese

1/4 teaspoon black pepper

Chopped fresh parsley for garnish

In sauté pan cook butter and garlic until both are just beginning to brown. Add chicken stock, cream and gorgonzola cheese. Cook over medium heat, stirring occasionally until sauce is reduced and thickened – about 10 minutes. Add  pepper and parsley. Serve on chops. Download Gorgonzola Pork Chops

A year ago - Fish n Rings

Comments

[Lea]

That looks lovely! I didn't they know they lowered the temp - had to do something to compensate for breeding all the lovely fat out of the oinker! I still won't eat pork that is not COOKED - that dose I had from undercooked pork in the mid-90s... ewwwww
On happier terms - I was grillmaster last night for the pool party - no photos - but we did have fun! Love me some mesquite chips!!!!!!!!!
I think we need to swim again later today for sure!!! - Maybe grill some shrimp!!!!! I like my aji as a dip! and CA will do Ranch - HA! Need to put the hard ciders to chill!

[June]

Lea - I should have mentioned in the post that the chops would have benefited from brining before being stuffed because you're right. All the good tenderizing fat has been bred right outa' the oinkers. Pool party sounds wonderful and grilled shrimp - well you know how I feel about that! Have fun my friend!

[Mary from Apron Strings & Wedding Rings]

OK June! Seeds will be bred and folks will be fed! I love anything with a great sauce and this one sounds divine! Glad you & Max enjoyed it despite Big Guy not being there! - Mary L.

[Mary from Apron Strings & Wedding Rings]

Buy the way... I love your last years' recipes so I get a chance to see what you were up to then too!

[June]

Actually, the Big Guy was home last night and that was kind of our "last supper" till he returns. I'm totally befuddled as to what to put on the menu for the next couple of nights though. Thanks re last year's recipes...they're also reminders for me and inspiration to make some things we haven't had for a while.

[pam]

I'm not a huge fan of gorgonzola, but you've about convinced me!

[June]

Pam - try it with Saga or Cambozola and you might like it even more.