This recipe occurred to me because I love blue cheese melted over a thick juicy beefsteak . . . why wouldn't it taste yummy with pork as well ? I have used both Roquefort as well as Gorgonzola, both work equally well. Measurements are estimates, as they will depend on the size of your chops.
- With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
- Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
- The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
- Use as much of the cheese as is necessary to fill the pocket.
- Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
- Heat olive oil in a saute pan.
- Make several slices through the garlic yet keeping each clove intact.
- Fry in the oil till brown but not burned, then remove from pan.
- Season chops with salt, pepper, and thyme.
- Brown the chops in the oil on each side.
- The cheese will probably begin to melt and leak from the chop, but don't worry about this.
- When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
- Remove them from pan directly to dinner plate.
- Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
- This should only take a moment.
- Serve sauce over the chops immediately, and enjoy.
This was very good. I made mine with blue cheese and my boyfriends with swiss because he doesn't like blue. They were excellent. My only complaint was that they were a little dry and I think that next time I would use the wine and baste the chops throughout the cooking. Also, I added a little half and half and extra cheese to the sauce because it wasn't thickening. Thank you!
My wife and I just cooked this for the first time. What a great, but simple recipe. We added some dried cranberries to the stufiing and it was incredibly good. We served it with a Giada polenta recipe which also has thyme in it. Thanks so much for sharing this recipe
This was Absolutely Wonderful. I would not change a thing to this. Added a little more blue cheese to the sauce like others did. The flavors were amazing!! Will make this over and over again. Awesome!