Gorgonzola stuffed pork chops with balsamic maple glaze

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  • 4 pork rib chops, butterflied
  • 2 granny smith apples, diced
  • 1/2 cup pistachios
  • 1 cup crumbled gorgonzola cheese
  • 1/2 cup dried cherries
  • 3TBSP fresh thyme
  • salt and pepper
  • 2TBSP olive oil
  • 2TBSP butter

For glaze

  • 1 cup balsamic vinegar
  • 2TBSP fresh thyme
  • 1/2 cup maple syrup
  • 2 star anise
  • 1TBSP brown sugar
  • 1TBSP butter

In a small bowl combine pistachios, dried cherries, gorgonzola cheese, apples and thyme. Mix all ingredients and season with salt and pepper. Season pork chops with salt and pepper, and fill each chop with 2-3 tablespoons of the stuffing and tie pork with butcher twine, to keep stuffing from falling out. Heat a large sauté pan over medium high heat, olive oil and butter. Sear pork chops on both sides until a nice crust forms, about 4-6 minutes. Finish pork chops in the oven until the internal temperature reads 140 degree. Glaze the chops after they are finished cooking and allow them to rest 5-10 minutes before serving.

For glaze:

In a small sauce pot combine the balsamic, thyme, maple syrup, star anise and brown sugar. Reduce the sauce until a thick glaze forms , about 30 minutes. Remove from heat and whisk in butter.

Acorn squash side dish:

  • 2 acorn squash
  • 3TBSP butter
  • 1/2 cup brown sugar
  • 2TBSP fresh thyme
  • salt and pepper

Preheat oven to 400 degrees. Cut squash in half and scoop out the seeds with a spoon. Place 2 tablespoons of butter inside each squah. Add, fresh thyme , brown sugar, salt and pepper to the squash and bake for 1 hour. Save 2 tablespoons of the melted butter, throwout the rest. Scoop out the squash from its skin and mash with the butter that was saved from the cooked squash. Season with salt and pepper.