Butterflied Pork Chops with Gorgonzola-Pear Topping
This simple but rich combination of tender pork, creamy gorgonzola cheese and ripe, juicy pears makes a quick and easy dinner with an elegant flair. Serve with mashed or oven roasted potatoes and sautéed cabbage to complete the meal.
- 4 boneless, butterflied pork chops
- Olive oil
- Salt and freshly ground black pepper
- 1 medium shallot, finely chopped
- 2 Bartlett pears, peeled and diced
- 2/3 cup crumbled Gorgonzola cheese
Preheat the oven to 400°F and coat a shallow baking pan with nonstick spray.
Arrange the chops in a single layer on the prepared pan, brush with a little olive oil and season with salt and pepper.
Combine the shallot, pears and Gorgonzola cheese in a small bowl. Spoon onto the pork chops and bake for 9 to 12 minutes, until the pork reaches a desired doneness.
Makes 4 servings
If you can't get butterflied pork chops, purchase boneless chops between 3/4 and 1-inch thick, slice them in half horizontally to within 1/4 inch of the edge, open the chop, flatten, and proceed with the recipe.