Prep 15 mins
Cook 15 mins
Like apples in your chicken salad? Me too! So I decided to work the Waldorf into some thick cut pork chops...turned out pretty fancy for a weeknight throw-some-stuff-together -- Would work just as well with chicken --and great with some quick cooking polenta on the side.
- 1⁄4 cup panko breadcrumbs or 1⁄4 cup breadcrumbs
- 1⁄2 apple, diced
- 1⁄4 cup pecans or 1⁄4 cup walnuts, chopped and toasted
- 1⁄4 cup green onion, chopped
- 1⁄4 cup gorgonzola, crumbled
- 2 pork chops, 1-1 . 5 inch thick, trimmed
- 1⁄2 cup white wine
- salt & pepper
- 2 tablespoons olive oil
- In a small bowl, combine first 5 ingredients. Season with a pinch of salt and pepper.
- With paring knife, form a deep pocket in each chop: make a 3-4 inch slit into the side and cut through the middle, almost to the other edge. Widen cut into a pocket.
- Use 1/2 to 3/4 of the cheese mixture to stuff the chops, reserving the remaining mixture for topping. Seal openings with toothpicks if needed. Season both sides of the stuffed chops with salt and pepper.
- Heat 1-2 tablespoons of olive oil in saute pan till shimmering. Sear chops for 4-5 minutes per side till golden outside and cooked thru.
- Remove chops from pan, lower heat.
- Carefully add white wine to the pan, scraping up any browned bits from pan, simmer 1 minute.
- Add remaining cheese mixture and simmer until wine is reduced and absorbed, about 1 minute more.
- Remove toothpicks from chops, and top with wine-cheese mixture.
Delicious! We loved this meal! I didn't have porkchops, so I made it with boneless, skinless chicken breasts. My husband was skeptical prior to trying it and was hooked after eating it. What a great idea! (Bake the chicken at 400 for 30-40 minutes with large chx breasts. I put water in the bottom of the pan and covered it will foil, too.)