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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.
Very good (and expensive to make) pork chops! This recipe was easy to follow and aloud me to make something different from my normal pork chop recipes. The cherry sauce makes these pork chops complete.