These Pear & Gorgonzola Stuffed Pork Chops are a stunning yet surprisingly simple dinner that brings together sweet, savory, creamy, and nutty flavors in every bite.
Juicy, center-cut pork chops are filled with a luxurious mixture of ripe pear, tangy Gorgonzola, earthy walnuts, and fresh arugula, then seared with thyme and finished in the oven for the perfect golden crust. The result is an elevated main dish that feels restaurant-worthy but comes together easily at home.
This recipe celebrates the best of fall cooking: warm aromas, seasonal fruit, and rich, comforting flavors that pair beautifully with creamy mashed potatoes, roasted vegetables, or hearty grains.
A drizzle of balsamic glaze adds the perfect pop of brightness to balance the richness. Whether you’re hosting a dinner party or making a cozy weeknight meal, these stuffed pork chops deliver impressive flavor with minimal effort — and they’re guaranteed to make the whole kitchen smell incredible.
Why you’ll love this recipe!
What ingredients do I need?
- Boneless center-cut pork chops: Thick enough to hold a generous pocket of filling while staying juicy during baking.
- Pear: Adds natural sweetness and moisture; choose ripe but firm for best texture.
- Gorgonzola or blue cheese: Creamy, tangy, and perfectly savory against the pear.
- Walnuts: Adds crunch and earthy flavor.
- Arugula Peppery and fresh, balancing the richness of the cheese.
- Olive oil + butter: Creates a golden, flavorful sear and helps caramelize the pears.
- Fresh thyme sprigs: Infuses the pork with aroma as it cooks.
- Kosher salt & cracked black pepper: Essential for seasoning inside and outside the chop.
- Balsamic glaze: Adds sweetness and acidity that complements the savory filling.
Recipe Variations
- Cheese swaps: Try goat cheese, blue cheese, feta, or aged cheddar.
- Fruit swaps: Use apples, figs, or dried cranberries in place of pears.
- Nut-free option: Swap walnuts for toasted pumpkin seeds or omit entirely.
- Greens: Substitute arugula with spinach or kale.
- Glaze options: Instead of balsamic glaze, drizzle honey, maple syrup, or a splash of apple cider reduction.
- Stuff with sausage: Mix a small amount of cooked Italian sausage into the filling for extra richness.
- Make it lighter: Use less cheese and add more greens for a fresher flavor profile.
Pro Tips
- Don’t cut all the way through the pork chop. Create a deep pocket that stays sealed while cooking.
- Use ripe but firm pears so they soften slightly but don’t turn mushy.
- Sear before baking for a golden crust and deeper flavor.
- Cook to temperature, not time: Pork is perfectly tender at 145°F internal temperature (measured in the meat, not the filling).
- Let it rest 3–5 minutes after cooking to keep the juices from running out.
- Use an oven-safe skillet so you can seamlessly transition from searing to baking.
- Add the thyme to the pan while searing — it infuses the pork with incredible aroma.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Pork: Make this with chicken breasts instead.
- Cheese: Swap Gorgonzola for goat cheese, blue cheese, feta, or aged white cheddar.
- Pears: Substitute apples, figs, or dried cranberries.
- Walnuts: Use pecans, pistachios, almonds, or omit for nut-free.
- Arugula: Replace with spinach, kale, Swiss chard.
- Fresh thyme: Rosemary or sage work beautifully.
- Balsamic glaze: Honey, maple syrup, or apple cider reduction.
Leftovers and Storage
- Refrigerate: Store cooled pork chops in an airtight container for 3–4 days.
- Reheat: Warm in a covered skillet or in the oven at 325°F until heated through. Avoid microwaving too long—it can dry the pork.
- Freezing: Not recommended due to the creamy cheese and fruit filling, which can turn watery when thawed.
- Make-ahead: You can stuff the chops up to 1 day in advance and refrigerate, then sear and bake when ready.
But, I Still Have A Few Questions…
Can I make these stuffed pork chops ahead of time?
Yes—assemble the chops, refrigerate, and cook within 24 hours for best freshness.
How do I keep the filling from falling out?
Cut a deep pocket but don’t slice all the way through. Press the filling in gently so it’s well packed.
Can I use bone-in pork chops?
Yes, but they’re harder to stuff and may require a longer cooking time.
What’s the best temperature to cook pork to?
Pork is tender and safe at 145°F internal temperature (measured in the meat, not the filling).
Can I double the recipe?
Absolutely. Just sear in batches and transfer everything into the oven together.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Pear & Gorgonzola Stuffed Pork Chops
Ingredients
- 4 boneless center cut, pork chops, about 3/4-1” thick
- 1 pear finely diced (ripe but firm)
- 6 oz Gorgonzola crumbled, or blue cheese
- ¼ cup walnuts chopped
- 1 cup chopped arugula
- 1 tablespoon olive oil and 1 tbsp butter
- 4 sprigs fresh thyme
- Kosher Salt and freshly cracked black pepper
- Balsamic glaze optional
Instructions
- Heat olive oil and butter in a skillet over medium heat.
- Add diced pear and cook for 2–3 minutes, until just softened.
- Remove from heat.
- In a medium bowl, combine chopped arugula, walnuts, and blue cheese. Add in the cooked pear. Season with a little salt and pepper. Stir together. Set aside.
- Lay pork chops flat on a cutting board. Using a sharp paring knife, cut a deep horizontal pocket into the side (about ¾ of the way through, without cutting all the way through).
- Season both sides — and inside the pocket — generously with salt and pepper.
- Spoon the pear mixture evenly into each pocket. Press gently to pack the filling and gently close.
- Preheat oven to 375°F (190°C).
- Heat a drizzle of olive oil and 1 tbsp of butter in an oven-safe skillet over medium-high heat. Add fresh thyme sprigs.
- Sear pork chops for 2–3 minutes per side, until golden brown.
- Transfer skillet to oven and bake for 12–15 minutes, or until the pork (not the filling) reaches 145°F (63°C)internally.
- Rest for 3–5 minutes before serving.
- Drizzle with balsamic glaze (if desired) and serve over mashed potatoes, or with your favorite grains or veggies.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.