Pear Stuffed Pork Chops

Source: The Spice Must Flow

2 boneless pork chops, about 1 inch thick

Stuffing:
1 TBSP olive oil
1 shallot
1 clove garlic, minced
1/2 cup Anjou pear, diced
1 tsp rubbed sage
1/3 cup blue cheese
1/3 cup pecans

Heat olive oil in medium skillet over medium heat. Sauté shallots and garlic for about 2 minutes (until soft). Add pears, sage, salt and pepper (to taste). Sauté until pears are soft -- about 5 minutes. Remove to a separate dish to cool. Reserve skillet. Add blue cheese and pecans to stuffing and stir to combine.

Make pockets in pork chops and fill with stuffing, using toothpicks to secure the openings. Grill 2 boneless pork chops 6 minutes per side (these were done in a cast iron covered grill pan at medium heat). Tent with foil and let rest for 10 minutes. While waiting, make sauce.

Sauce:
2 TBSP balsamic vinegar
6 TBSP white wine
1 TBSP butter

Deglaze skillet with balsamic vinegar and white wine. Reduce liquid by half and thicken with TBSP of butter. Plate pork chops and spoon sauce over top. Serve immediately.

Serves 2.
 

Notes: This was inspired by the winning entry created by Paige Mahaney in the "Garden Meets Grill" cook-off, which was judged by, among others, Alton Brown. I hadn't quite the same access to ingredients and accoutrements, so my dish is decidedly different. However, it was agreed that it was the best adaptation to a "Jennifer Original" yet witnessed by this kitchen. A definite keeper and one I don't know how to improve! Served with Monkey Bay 2004 Sauvignon Blanc.