Roquefort-stuffed Pork Chops

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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