An easy autumn entrée that’s great for special occasions.

Serves 4.

INGREDIENTS

  • 41-inch-thick pork rib chops or boneless pork loin chops
  • 3tablespoons butter
  • 1 1/2cups small cubes of french bread
  • 1cup chopped mushrooms
  • 2tablespoons minced onion
  • 1/2teaspoon dried rosemary, finely crumbled1/2cup crumbled roquefort cheese or blue cheese (about 2 ounces)

    DIRECTIONS

    Preheat oven to 350°F. Cut each pork chop horizontally in half to bone (oralmost 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.