RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3667
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| Recipe Name: |
Roquefort Stuffed Pork Chops - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
30.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.20
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
An easy autumn entrée that's great for special occasions. If you don't like blue cheese, substitute Fontina or smoked Mozzarella.
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Ingredients:
0.5 Cup cheese, Roquefort crumbled
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Directions:
Preheat oven to 350 degrees. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing. Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and sauté until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.
Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; sauté until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes. |
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| Nutrition per Serving: |
| Calories: |
330 |
Total Carbs: |
8.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
108.0 |
Fat: |
15.0 |
Protein: |
37.21 |
| Fiber: |
0.75 |
Sodium: |
218.88 |
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