Gorgonzola-Stuffed Pork Chops with Creamy Mushroom Sauce
Indulge in the rich flavors of these Gorgonzola-Stuffed Pork Chops, featuring thick rib chops that are expertly filled with a savory mix of sautéed mushrooms, shallots, and fresh herbs, then finished in a creamy sauce. Perfect for company, these elegant chops are not only delicious but also make for an eye-catching presentation. With a prep time that won't keep you in the kitchen too long, this dish is sure to impress your family and guests alike. Serve alongside fluffy mashed potatoes for the ultimate comfort food experience.
N/A
Servings
300
Calories
16
Ingredients
Ingredients
Pork rib chops
4 (1 inch thick (can use boneless loin chops))
Butter
2 tablespoons (divided)
Olive oil
1 tablespoon (for frying)
Fresh French bread
1 1/2 cups (cubed into small pieces)
Fresh mushrooms
1 cup (chopped)
Shallot
1 (finely minced (or use 2 tablespoons onions))
Fresh rosemary
1 teaspoon (minced)
Fresh sage
1 teaspoon (minced)
Garlic clove
1 (finely minced)
Chicken stock
2 tablespoons (for stuffing and 1/2 cup for sauce)
Gorgonzola cheese
1/2 cup (crumbled (plus 2-3 tablespoons for sauce))
Salt
to taste
Pepper
to taste
White wine
1/2 cup
Low sodium chicken broth
1/2 cup (or homemade stock)
Heavy cream
1/2 cup
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a cast iron skillet or heavy ovenproof pan, melt 1 tablespoon of butter over medium heat.
3
Add the cubed French bread and sauté for about 8-10 minutes, stirring occasionally, until it turns golden brown and crispy. Transfer the toasted bread to a medium-sized bowl.
4
In the same skillet, melt another tablespoon of butter. Add chopped mushrooms, minced shallots (or onions), fresh herbs, and minced garlic. Sauté for about 5 minutes until the vegetables are soft and fragrant.
5
Pour in 2 tablespoons of chicken stock and mix well. Let this mixture cool slightly before adding the crumbled Gorgonzola cheese. Stir to combine and adjust seasoning with salt and pepper.
6
Using a sharp knife, slice each pork chop horizontally to create a pocket, being careful not to cut all the way through.
7
Evenly divide the stuffing mixture among the four pork chops, inserting it into the pockets. Secure with toothpicks if needed.
8
Season the outside of each chop generously with salt and pepper.
9
Add olive oil to the skillet and heat over medium-high heat. Sear the pork chops for 2 minutes on each side until they are golden brown.
10
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for about 25 minutes or until the chops are cooked through (internal temperature should reach 145°F / 63°C).
11
To make the sauce, remove the chops from the skillet and let them rest on a platter covered with foil.
12
Add the white wine to the skillet to deglaze, scraping up any browned bits from the bottom. Allow it to reduce for a couple of minutes until it thickens slightly.
13
Add the chicken broth and cook for another minute or two. Then stir in the heavy cream and heat until warmed through.
14
Finally, sprinkle in the additional crumbled Gorgonzola cheese, stirring gently until melted. Check the sauce for seasoning, and adjust with salt and pepper if necessary.
15
Serve the Gorgonzola-stuffed pork chops drizzled with the creamy mushroom sauce over a bed of fluffy mashed potatoes.
Nutrition Information
20g
Fat
12.5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Gorgonzola-Stuffed Pork Chops?
It is an elegant dish featuring thick rib pork chops filled with a savory mixture of mushrooms, shallots, bread, and Gorgonzola, finished with a creamy mushroom sauce.
How many calories are in this pork chop recipe?
There are approximately 300 calories per serving.
What type of pork chops are best for stuffing?
The recipe recommends using 1-inch thick pork rib chops, though boneless loin chops are a suitable alternative.
How do I create a pocket for the stuffing?
Using a sharp knife, slice each pork chop horizontally to create a pocket, being careful not to cut all the way through the meat.
What is the safe internal temperature for these pork chops?
The pork chops are cooked through when the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
What kind of cheese is used for the stuffing?
Crumbled Gorgonzola cheese is used to provide a rich, tangy flavor to both the stuffing and the sauce.
How long should I bake the pork chops?
After searing, the chops should bake in a preheated oven at 350 degrees Fahrenheit for approximately 25 minutes.
What kind of bread is used in the stuffing?
The recipe calls for 1.5 cups of fresh French bread cubed into small pieces and toasted in butter.
Can I substitute shallots in this recipe?
Yes, you can substitute 2 tablespoons of finely minced onions if you do not have a shallot.
What herbs are needed for the filling?
Freshly minced rosemary and sage are used to flavor the mushroom and bread stuffing.
How do I make the mushroom sauce?
The sauce is made by deglazing the pan with white wine, adding chicken broth and heavy cream, and melting in additional Gorgonzola cheese.
Do I need to sear the pork chops before baking?
Yes, sear the pork chops in olive oil for 2 minutes per side until golden brown before transferring them to the oven.
What should I serve with these stuffed pork chops?
This dish is best served alongside fluffy mashed potatoes to complement the creamy mushroom sauce.
How much fat is in one serving of this dish?
There are 20 grams of fat per serving.
What is the protein content of this recipe?
Each serving contains 25 grams of protein.
How many carbohydrates are in this meal?
There are 12.5 grams of carbohydrates per serving.
What type of pan is recommended?
A cast iron skillet or a heavy ovenproof pan is ideal for searing and then baking the chops.
How much Gorgonzola is required for the sauce?
In addition to the cheese in the stuffing, you will need 2-3 tablespoons of crumbled Gorgonzola for the sauce.
Should I secure the pork chops with anything?
You can use toothpicks to secure the stuffing inside the pork pockets if necessary.
How do I deglaze the skillet?
Add white wine to the hot skillet after removing the pork, and scrape up any browned bits from the bottom of the pan.
Is white wine necessary for the sauce?
White wine is used to deglaze the pan and add depth to the sauce, but extra chicken broth could be used as a non-alcoholic substitute.
What kind of mushrooms should be used?
The recipe requires 1 cup of fresh chopped mushrooms for the stuffing.
How much heavy cream is in the sauce?
The sauce uses 1/2 cup of heavy cream.
How much butter is used in total?
Two tablespoons of butter are used, divided between toasting the bread and sautéing the vegetables.
Can I use low sodium chicken broth?
Yes, low sodium chicken broth or homemade stock is recommended for the sauce.
How much garlic is needed?
One finely minced garlic clove is used in the sautéed vegetable mixture for the stuffing.
Is this recipe suitable for a dinner party?
Yes, it is described as an elegant dish with an eye-catching presentation perfect for company.
How much olive oil is used?
One tablespoon of olive oil is used for searing the pork chops.
Why should I let the meat rest?
Letting the chops rest on a platter covered with foil allows the juices to redistribute for a more tender result.
What is the texture of the bread in the stuffing?
The French bread is sautéed in butter until it becomes golden brown and crispy before being mixed with the other stuffing ingredients.