I noticed a couple of years ago that, for some reason, pork is one of my very favorite comfort foods!
I realized it one day a few years ago when I was grumpy after a hard day at work. I took myself to the grocery store because, umm yeah, you’ll find my picture next to the definition of “emotional eater” in the dictionary. I was picking out some of the usual treats I got when I was eating my feelings: prosciutto, a pork chop, wine, and (naturally) ice cream.
Right there in the middle of the grocery store I realized that I usually gravitated towards bacon, pork chops, and ham when I wanted a little uplifting of my spirit! (I mean, when does bacon not lift your spirit?!) And it was then that I accepted that delicious pork makes me happy.
So I’m sure you can only imagine how happy these simple skillet-cooked pork chops stuffed with pears and blue cheese make me! This is my kind of comfort food all up and down.
I’m not usually one for combining sweet flavors with my savory, but boy oh boy, does this combination WERKKK.
It’s the perfect dish to make at this time of year when the weather is still so beautiful you don’t want to be cooped up in the kitchen making an extensive meal, but you’re really starting to crave autumn comfort food. I’m here to tell you, these Stuffed Pork Chops with Pears and Blue Cheese are the comfort food you need.
The simplest of ingredients shine in this meal. We’re talking pears, cheese, pork chops, and herbs. BAM. There is no pretension in this dish (even though it would be enjoyed by the most pretentious among us), nothing extensive or complicated; it’s just simplicity and elegance. And, oh yeah, autumn deliciousness.
If the idea of cutting and stuffing pork chops feels out of your wheelhouse, I’m telling you it’s not! If I can do it, I promise that you can. 🙂 Just make sure to cut just a little bit at a time until you’re comfortable. Use a sharp knife, hold the chop carefully, and take your time. I didn’t take step-by-step photos for cutting the chops, so here’s a video that should be helpful!
Fall is officially here, and this is just the thing to comfort your summer mourning. A few bites in and you’ll be ready for scarves and pumpkin errythang 😉
- 4 pork chops
- 1 tablespoon sea salt
- 2 teaspoons ghee, bacon fat, or coconut oil
- 2 pears, cored and sliced
- 4 pork chops
- 1 teaspoon cinnamon
- 1 teaspoon fresh sage, minced
- 1 teaspoon fresh thyme
- 2-3 tablespoons blue cheese
- Preheat the oven to 400 degrees F.
- Cut a pocket in the pork chops. Place a pork chop on a cutting board and place your hand flat on the top to hold it firmly. Line your knife up about halfway between the top and bottom of the chop and start to cut a pocket into the pork chop. You want the sides of the pocket inside to stop about 1/2 inch from all sides of the pork chop. Here's a good video tutorial! Repeat with each of the remaining chops and salt all of the pork chops on both sides.
- Make the pear stuffing. In a large pan over medium heat, heat the oil until melted and shimmering. Add the sliced pears and cook for 2-3 minutes or until they are just beginning to soften. Add the cinnamon, fresh sage, fresh thyme and blue cheese to the pears and stir gently to combine. Remove from heat.
- Stuff the pork chops. Stuff equal amounts of the pear mixture into the pockets you created in the pork chops and place each stuffed chop in a large skillet or on a baking sheet. Scatter any extra pear mixture over the top of the chops.
- Bake the chops in the preheated oven for 20-25 minutes or until juices run clear. Remove the pan or baking sheet from the oven and let the chops rest for 5-10 minutes before serving. I recommend pairing this with roasted potatoes and a Brussels sprout salad or garlic sautéed kale!