Roquefort-Stuffed Pork Chops |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
An easy autumn entrée that's great for special occasions. Ingredients:
4 1-inch-thick pork rib chops or boneless pork loin chops |
3 tablespoons butter |
1 1/2 cups small cubes of french bread |
1 cup chopped mushrooms |
2 tablespoons minced onion |
1/2 teaspoon dried rosemary, finely crumbled |
1/2 cup crumbled roquefort cheese or blue cheese (about 2 ounces) |
Directions:
1. 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.
2. Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and sauté until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.
3. Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
4. Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; sauté until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.
|
|