I get bored with food. More specifically I get bored with the food that Jamison will eat. How he eats such a bland diet and does so over and over is beyond me! I can’t even begin to explain to you how much I love him, but I get bored with his food quickly! ;o) So sometimes when I’m thinking of what to make for dinner I’ll make something plain he’ll eat (in this case a pork chop) and kick it up a bit so that I’m not having to eat the same things over and over and over. In my mind life is too short not to try different things!
A while back I saw Tyler Florence stuff a pork chop. I don’t remember exactly what his had in it, but it had another form of pork (either pancetta or ham) and some sort of cheese, then again maybe it wasn’t Tyler and maybe there was no cheese, but I specifically remember thinking “Really? Pork twice?” and then I started thinking about hardening arteries and heart disease and life in general…See how that works? See how I just get sidetracked like that?
Where was I? Oh yes….Stuffed pork chops!
Anyway, the other day I decided to try my hand at stuffed pork chops, but I decided that two forms of pork was just a bit much. So I started thinking of things that go well with pork chops and apples were the first thing that came to mind. Then I started thinking about something that would meld well with the apples and immediately thought of blue cheese and thus these babies were born!
Once baked the flavors just combine perfectly! The apples soften and meld with the blue cheese and the whole overall taste is just superb! Pair the chops with a little wild rice and a steamed vegetable and you’ve got a wonderful meal that is sure to wow! These chops take the ordinary and very easily make them extraordinary. What’s better than that?
What You’ll Need Per Person:
1 thick cut pork chop
1/4 of an apple, cut into thin rounds
1 ounce of blue cheese
Extra virgin olive oil
Freshly ground black pepper
Preheat oven to 375 F. (Note: I actually baked these in my toaster oven.)
First you want to cut a pocket into your thick chop. You do this by cutting in to the thickest part of the chop. Insert the knife and make a clean cut, making a pocket, but do not cut it alll the way through. You want a pouch, not two separate pieces of pork.
Once the pork chop is cut, then cut an apple into thin rounds and place the rounds inside the pocket:
Next top the apples with blue cheese:
After you add the cheese you want to secure your chop. I used cooking twine, but you can use toothpicks if you want:
Brush the top of the chop with a little extra virgin olive oil, sprinkle with sea salt and some freshly ground black pepper. Place in the oven and bake for 30-35 minutes until pork is done through. (Note: I know some people advocate baking pork like beef, but not me! Pork has to be well done. If it is not well done then don’t eat it! Trichinosis anyone? Didn’t think so!)
Remove from oven, untie and serve immediately.
Notes: You could use goat cheese and pears if you liked instead of apples and blue cheese.