Ok, something is going on. I’ve done it again. A really, really good dinner – without following a recipe. My, oh my!
Now, we don’t eat much pork, well, besides bacon, but that doesn’t count. My mom used to make pork chops, fairly regularly if I can recall correctly. And I was never crazy about them. I always thought they were sort of dry and tough. But when we were at Costco, I couldn’t resist. I just couldn’t.
8 pork chops – huge pork chops – for $11. Oh yes. I like cheap meat. But I refused to just pan fry it with dry seasoning as I am accustomed to. I needed to amp these babies up and give them a WOW factor.
I don’t know where I got the hair-brained idea to stuff them. I must have seen it… somewhere. And half a block of gorgonzola staring me down in the fridge seemed perfect. And I’ve seen apple and pork chops plenty of times. Alas, a recipe was born.
- 4 large pork chops
- 1 tbls bacon grease (or butter)
- 1/2 an onion, slices
- 1 granny smith apple, chopped
- 4 oz gorgonzola, crumbled
- salt and pepper to taste
I started out by giving the chops a healthy dose of salt and pepper.
Over medium-high heat, heat bacon grease until liquid then sear all sides of the chops, about a minute per side.
Mmmm, bacon grease!
After the chops have been seared, remove from the pan and butterfly the chops.
In the same pan with the residual bacon grease, add the onion and apples and sauté until tender, stirring occasionally.
Wait for it…
Place cheese on one side of butterflied pork chops.
Then add the apple mixture to the pork chops. If your cheese is more crumbly than mine, you can mix it in directly with the apple mixture instead of having it separate.
It gets a bit messy, so feel free to dig in.
Using toothpicks, or poultry string if you are fancy, close the chops as best you can.
Once the chops are stuffed, stick them in the oven at 350* for 35 minutes or until cooked through. This may vary depending on the thickness of your chops.
Remove toothpicks and devour.