Ingredients

• 1 tablespoon butter
• 1/2 tablespoon dried thyme
• 1/2 cup chopped Granny Smith apples
• ground black pepper to taste
• 1/4 cup Gorgonzola cheese at room temperature, crumbled
• 2 thick cut pork chops
• 1/2 teaspoon olive oil
• 2 cloves garlic
• 1/4 cup Gorgonzola cheese
• 3 tablespoons dry sherry
• 1/8 cup heavy cream
• 1/2 cup chicken broth
• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. To make the apple stuffing: In a saute pan or skillet on medium heat, melt the butter and saute thyme, chopped apples, salt and pepper together until the apples are completely softened; about 15 to 20 minutes.
3. Place the apple mixture in a bowl and mix in 1/4 cup Gorgonzola cheese. The cheese should liquefy into the stuffing within a couple of minutes.
4. To prepare the pork chops: Butterfly the pork chops by slicing them parallel to the plane of the chop from the fat side to the bone. Stuff each one with about 2 to 3 tablespoons of the apple mixture.
5. Bake the chops for about 1 hour. Place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops.
6. To make the sauce: Heat the oil in a saute pan or skillet on medium heat, then saute the garlic until transparent, and the cheese until slightly melting. Immediately add the sherry, let cook for a minute until combined, then add the cream and 1/4 cup of the chicken stock, salt and pepper. Stir until well blended. Stir occasionally and reduce the liquid on medium high heat until the sauce begins to toast/caramelize and turn darker brown. Add the remaining 1/4 cup chicken stock, reincorporate the cheese and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.