Stuffed Pork Chops with Apple Brandy Sauce

INGREDIENTS

• (4) Boneless pork loin chops
• 1 tsp pepper
• 2 tsp kosher salt
• 1 cup pearl onions
• 3/4 cup Gorgonzola crumbles
• 1/4 cup parsley, finely chopped
• 2 cloves garlic, mashed
• 3 tbs olive oil
• 2 cups apple cider
• 3/4 cup Calvados (or other apple brandy)
• 1 cup heavy cream
• 2 tbs butter
• 2 shallots, finely sliced

cooking instructions

• Preheat oven to 350 degrees
• Line cookie sheet with parchment paper
• In a small bowl, toss onions with 1 tbs olive oil and 1 tsp salt
• Rinse and pat dry the pork chops; make a slit to open a “pocket” in each chop
• In a small bowl, carefully mix cheese, parsley, garlic, salt and pepper (be careful not to mash crumbles)
• Heat 2 tbs olive oil in heavy bottomed skillet; place over high heat until a few drops of water sizzle when added to the pan
• Stuff each pork chop with cheese mixture and place in the skillet; reduce heat to medium-high; sear each side for about 3 minutes, until you see caramelization
• Place cookie sheet with onions and the skillet (covered) into the oven for 25 minutes
• In a saucepan add 1 tsp of butter and shallots; stir softly over medium heat until the shallots caramelize (~15 minutes)
• Add cider and brandy to the saucepan; reduce by half
• Strain out the shallots
• Remove sauce from heat and add remaining butter and cream to the sauce; if desired, add additional cracked pepper to the sauce
• Remove onions and chops from the oven; plate with sauce and serve with potatoes and green beans

Variations: Stuffed pork chops with apple brandy sauce may also tweaked by using goat cheese (if you find Gorgonzola too strong); you may also use the pear variety of Calvados, instead of the apple version. Garnish with toasted walnuts if you want more texture. If you prefer, serve with roasted potatoes in lieu of mashed. The dish also goes well with Brussels Sprouts (suggest roasting them) if you want to substitute for the green beans.