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makes: 4 servings | start to finish: 1 hour
from Edible Seattle September/October 2011
Pork chops and apples are a well-known pairing, but pork and pears? Absolutely. These chops are stuffed with fruit, walnuts, and bleu cheese, seared golden brown, and served with a simple pan sauce of white wine, pears, and whole-grain mustard.
4 boneless pork loin chops, each about 6 ounces and 1” thick
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
3 teaspoons chopped fresh thyme, divided use
1 large shallot, chopped
2 cloves garlic, finely chopped
3/4 cup dry white wine, divided use
2 tablespoons panko breadcrumbs
1/2 cup toasted walnuts, chopped
1 large ripe pear, peeled and chopped
1/3 cup crumbled bleu cheese
1 tablespoon whole grain mustard
1 tablespoon unsalted butter, at room temperature
Preheat the oven to 400 degrees.
Using a small, sharp knife, cut each pork chop almost all the way in half, so that it opens like a book with the fatty part as its spine. Coat the pork chops on both sides with 1 tablespoon of the olive oil, season with salt and pepper and 1 teaspoon of the thyme, and set aside.
Make the filling: Heat a large skillet over medium heat. When hot, add the remaining tablespoon olive oil, then the shallot, and cook, stirring occasionally, until the shallot begins to soften, about 5 minutes. Add the garlic and remaining 2 teaspoons of thyme, season with salt and pepper, and cook and stir for 2 minutes. Add 1/4 cup of the wine, bring to a simmer, and cook until the wine has evaporated, about 3 minutes. Remove the pan from the heat and add the breadcrumbs, walnuts, half the chopped pears, and bleu cheese. Stir gently until the cheese begins to melt, then set aside.
Using a spoon or clean hands, fill each pork chop with the stuffing, pressing the two halves of the chop together gently to close.
Preheat a large well-seasoned cast-iron pan (or two ovenproof skillets) over medium-high heat. When hot, add the chops and cook 5 to 7 minutes, or until the chops are browned and release easily from the pan. Transfer the pan(s) to the oven and roast 10 minutes, or until cooked through.
Transfer the chops to a plate and cover with foil to keep warm. Scrape any residual pork fat off the pan, if necessary, and place the pan (just one, if you used two) over high heat. Add the remaining 1/2 cup wine, remaining chopped pears, and whole grain mustard to the pan. Season with salt and pepper, and simmer until the pears are falling apart and the wine has reduced by more than half, about 5 minutes. Remove the pan from the heat, stir in the butter, and serve the chops immediately, with the sauce poured over.
Suggested pairing: Snowdrift Cider Perry Reserve
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