March 9, 2005

Pear Stuffed Pork Chops

Pear Stuffed Pork Chops
a Jennifer original

2 boneless pork chops, about 1 inch thick

1 TBSP olive oil
1 shallot
1 clove garlic, minced
1/2 cup Anjou pear, diced
1 tsp rubbed sage
1/3 cup blue cheese
1/3 cup pecans

Heat olive oil in medium skillet over medium heat. Saute shallots and garlic for about 2 minutes (until soft). Add pears, sage, salt and pepper (to taste). Saute until pears are soft -- about 5 minutes. Remove to a separate dish to cool. Reserve skillet. Add blue cheese and pecans to stuffing and stir to combine.

Make pockets in pork chops and fill with stuffing, using toothpicks to secure the openings. Grill 2 boneless pork chops 6 minutes per side (these were done in a cast iron covered grill pan at medium heat). Tent with foil and let rest for 10 minutes. While waiting, make sauce.

2 TBSP balsamic vinegar
6 TBSP white wine
1 TBSP butter

Deglaze skillet with balsamic vinegar and white wine. Reduce liquid by half and thicken with TBSP of butter. Plate pork chops and spoon sauce over top. Serve immediately.

Serves 2.

Notes: This was inspired by the winning entry created by Paige Mahaney in the "Garden Meets Grill" cookoff, which was judged by, among others, Alton Brown. I hadn't quite the same access to ingredients and accoutrements, so my dish is decidedly different. However, it was agreed that it was the best adaption to a "Jennifer Original" yet witnessed by this kitchen. A definite keeper and one I don't know how to improve! Served with Monkey Bay 2004 Sauvignon Blanc.

Posted by Jennifer at March 9, 2005 4:13 PM

Wow....this was ridiculously good, and I agree that it may be one of the best "Jennifer Original" yet. The blend of flavors and textures in the stuffed chops was really extraordinary, and the simple sauce definitely added another very nice note to the whole thing.

Posted by: Michael at March 13, 2005 2:52 PM

These pork chops would have been better if they were finished in the oven. I did them on a grill pan and there was uneven cooking. Some of the chop was dry and some parts were almost rare. I didn't use anywhere near the amount of blue cheese called for, it had a distinct blue cheese taste just with the teaspoon or two I used. The sauce over the chops was terrific!

Posted by: jeanette at January 25, 2006 7:25 PM
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