Blue Cheese-Stuffed Pork Chops For Two - cooking recipe

Ingredients

Pork Chops
3 teaspoons olive oil, divided
1/2 cup chopped red onion
2 teaspoons minced fresh rosemary
1/4 cup grumbled gorgonzola
2 (5 -6 ounce) boneless pork loin chops (1 inch thick)
4 thin slices prosciutto
Balsamic Greens with Plums
1 tablespoon balsamic vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons extra virgin olive oil
4 cups mixed salad greens
2 ripe plums

Preparation

Heat 1 1/2 teaspoons of the oil in medium nonstick skillet over medium-high heat until hot. Cook and stir onion and rosemary 6 minutes or until onion is soft. Remove onion mixture, cool. Stir in cheese.
With small knife, make horizontal slit in each pork chop to create pocket, being careful not to cut all the way through. Fill with blue cheese mixture. Wrap 2 prosciutto slices around each chop to cover chop and opening of pocket; secure with toothpicks.
Heat remaining 1 1/2 teaspoons oil in same skillet over medium heat until hot. Cook pork 8 to 10 minutes or until pale pink in center, turning once. Remove toothpicks before serving.
For Balsamic Greens with Plums: Whisk balsamic vinegar and Dijon mustard in small bowl; whisk in extra-virgin olive oil. Cut the 2 ripe plums into thin wedges; combine with mixed greens. Toss with enough dressing to lightly coat greens; serve with remaining dressing.