This…this wasn’t as good as my previous pork chop experience, and I put the blame entirely on the swine industry. There was one strip of fat, one, on both chops. These were the best of the bunch at the local corporate grocery store’s butcher counter.
Ugh… lesson learned. No more buying pork at these places.
Anyways, it’s not horrible. Just dry. But the gravy afterward rocked the house.
- 2 10 oz. Pork Loin Chops (1 1/2 inch thick)
- 6 oz of your favorite blue cheese
- 3 oz chopped walnuts
- Salt and pepper to taste
- 2 large Granny Smith Apples, cored and sliced into eigths
- 1/4 cup balsamic vinegar
- 1/4 cup Reisling wine
- 1/8 teaspoon allspice
- 1/8 teaspoon ground cardomom (optional)
- 1/8 teaspoon ground cinnamon
- 1 1/2 Tablespoons cold butter, diced
First off, dry your pork loin with a paper towel. Cut a pocket in one side of the chop. Do this by inserting a sharp, thin-bladed knife into the center of the side of the chop and sweeping the tip of the knife back and forth by pivoting the blade at the point where it enters the meat. Set aside chop for a moment.
Crumble the blue cheese and mix with walnuts. Pepper to taste. Combine thoroughly.
Stuff the pork chops with the cheese/walnut mixture until the pork chop is over flowinh. Fasten the chop closed with toothpicks. Sprinkle chops generously with salt and pepper.
In a large skillet, add olive oil and heat over medium-high heat until hot but not smoking. Add the chops and sear for about five minutes. Flip and sear the other side for another five minutes. Lower the heat to medium, cover and cook for 10 minutes. Plate and cover with aluminum foil in order to keep warm.
Using the same skillet, turn the heat back up to medium-high. Add the apples and saute until browned on both sides. Pour into the skillet the vinegar and wine. While the liquid is reducing, scrap the bottom of the skillet for the brown fronds left behind by the pork. Stir in the spices (including salt and pepper). Put in the butter, a little at a time, until the liquid is thick and…well…gravy! Remove from heat.
Cover teh chops with apples and gravy and serve! Feel free to top with any remaining cheese and walnuts.