Pear- and Cheese-Stuffed Pork Chops

Turn an ordinary pork chop into a memorable feast by adding sliceds of Gruyére cheese and pear.

by Dani Yokhna
PHOTO: Lori Rice

Yield: 4 servings


  • 4 thick-cut, boneless pork chops
  • 2 pears, cored, peeled and sliced 1/4-inch thick
  • 4 ounces Gruyére cheese
  • salt and pepper to taste
  • 1 T. olive or canola oil


Preheat oven to 400 degrees F.

Slice pocket in middle of each pork chop by inserting knife into edge and cutting horizont­ally, leaving three sides intact without cutting through back side.

Remove rind from cheese, and cut cheese into four slices. Stuff each chop cavity with one cheese slice and two pear slices. Salt and pepper chops on both sides.

Heat oil in oven-safe skillet or Dutch oven over medium-high heat. Sear chops for 3 minutes or until golden brown.

Flip chops, put skillet in oven and bake for 8 to 10 minutes. Let sit 5 minutes before serving.

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