ROQUEFORT-STUFFED PORK CHOPS
Categories Mushroom Bake Sauté Quick & Easy Blue Cheese Pork Chop Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- 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.
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Inoka Priyani
[email protected]This recipe was easy to follow and the results were amazing! The pork chops were juicy and tender, and the stuffing was rich and flavorful. I will definitely be making this again for my family and friends.
Maqsoodmemon Maqsoodmemon
[email protected]I tried this recipe and it turned out great! The pork chops were cooked evenly and the stuffing was creamy and delicious. I would definitely recommend this recipe to others.
Jalynn Parham
[email protected]This was a great recipe! The pork chops were tender and juicy, and the stuffing was flavorful. I would definitely make this again.
John Tzinias
[email protected]I made this dish last night and it was a hit with my family! The pork chops were cooked perfectly and the stuffing was so tasty. I would highly recommend this recipe.
Azizul Mia
[email protected]This recipe was absolutely delicious! The pork chops were juicy and flavorful, and the Roquefort stuffing was rich and creamy. I will definitely be making this again.