An easy autumn entrée that's great for special occasions.
Ingredients
4 1-inch-thick pork rib chops or boneless pork loin chops
3 tablespoons butter
1 1/2 cups small cubes of French bread
1 cup chopped mushrooms
2 tablespoons minced onion
1/2 teaspoon dried rosemary, finely crumbled
1/2 cup crumbled Roquefort cheese or blue cheese (about 2 ounces)
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.
