Go Back
–+ servings

Pear & Gorgonzola Stuffed Pork Chops

These Pear & Gorgonzola Stuffed Pork Chops are a cozy, elegant dinner filled with sweet pears, creamy Gorgonzola, earthy walnuts, and fresh arugula. Seared in butter and thyme, then baked until perfectly juicy, this dish delivers restaurant-level flavor with simple, seasonal ingredients. Finish with balsamic glaze for a show-stopping meal.
Print Pin
Servings: 4 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.