Roquefort-Stuffed Pork Chops - cooking recipe

Ingredients

4 pork chops or 4 boneless pork chops (1-inch-thick)
3 tablespoons butter
1 1/2 cups small cubed French bread
1 cup chopped mushroom
2 tablespoons minced onions
1/2 teaspoon dried rosemary, finely crumbled
2 ounces crumbled Roquefort cheese or 2 ounces blue cheese

Preparation

Preheat oven to 350\u00b0F 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 saute until golden, about 10 minutes.
Transfer to medium bowl.
Melt 1 tablespoon butter in same skillet.
Add mushrooms, onion and rosemary and saute 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; saute until brown, about 2 minutes per side.
Place skillet in oven.
Bake pork until cooked through, about 25 minutes.