Roquefort-stuffed Pork Chops

This is one of my father's favorite recipes.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  pork chops or 4  boneless pork chops (1-inch-thick)
• 3  tablespoons butter
• 1 1⁄2 cups  small cubed  French bread
• 1  cup  chopped mushroom
• 2  tablespoons  minced onions
• 1⁄2 teaspoon dried rosemary, finely crumbled
• 2  ounces  crumbled Roquefort cheese or 2  ounces blue cheese

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.
3. Add bread and sauté until golden, about 10 minutes.
4. Transfer to medium bowl.
5. Melt 1 tablespoon butter in same skillet.
6. Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes.
7. Add to bread.
8. Refrigerate until mixture is completely cool, about 15 minutes.
9. Mix Roquefort into bread mixture; season with salt and pepper.
10. Insert stuffing into pockets in pork, dividing equally.
11. Skewer pockets closed with toothpicks if necessary.
12. Sprinkle pork with salt and pepper.
13. Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat.
14. Add pork to skillet; sauté until brown, about 2 minutes per side.
15. Place skillet in oven.
16. Bake pork until cooked through, about 25 minutes.