Cherry Basil Pesto Stuffed Pork Chops
Ingredients
- 3 ounces mascarpone cheese
- 1/2 cup crumbled gorgonzola cheese
- 2 tablespoons Italain-style bread crumbs
- 1 1/2 tablespoons basil pesto
- 1/4 cup chopped walnuts
- 4 boneless pork loin chops, with a 2-inch horizontal slice in center (for stuffing)
- Kosher salt, to taste
- Coarsely ground mixed peppercorn (eg., black, pink, white), to taste
- 5 tablespoons unsalted butter, divided
- 1/2 cup thinly sliced onions
- 1/2 cup chicken broth
- 3 tablespoons balsamic vinegar
- 1 cup pitted, halved cherries
- 2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
- 3 tablespoons chopped parsley
Directions
- In a medium bowl, using a fork, combine mascarpone, gorgonzola, Italian-style bread crumbs, pesto, and walnuts until well mixed. Set to the side.
- Rinse and dry pork chops, then season pork chops with kosher salt and peppercorns to taste (on both sides). Fill each pork chops with pesto-cheese-walnut mixture, dividing evenly. (If desired, close opening with toothpick.)
- In a large nonstick sauté pan, over medium-high heat, melt 3 tablespoons unsalted butter. Add pork chops to skillet. Cook, 4 minutes per side, or until just golden brown on both sides. Transfer pork chops to a plate. Cover to keep warm. (If used toothpicks, be sure to remove!)
- In the same skillet (do not wipe clean) add remaining 2 tablespoons butter and onions. Cook, stirring, 4-5 minutes or until soft and tender. Add chicken broth, balsamic vinegar, halved cherries and sugar. Stir; scraping up browned bits from bottom of skillet. Cook, 4-5 minutes or until mixture has slightly reduced and thickened. Remove sauce from heat. Serve pork chops with cherry-onion sauce; sprinkle with parsley. Serve immediately.
