Stilton Stuffed Pork Chop with Orange Marmalade Glaze
A great recipe twist for pork chops! This recipe can easily be doubled for a larger dinner party.
4 boneless pork chops – about 2” thick
3 tablespoons butter
1 large yellow onion, chopped
¼ cup fresh grated ginger
1/3 cup, plus 4 tablespoons orange marmalade (check labels for allergens)
8 ounces Stilton cheese, cut into ½” cubes –divided in ½ (NOTE: Check label for allergens. Beware: some Stilton cheeses contains gluten. I use Swiss Rose Stilton Cheese)
1/3 cup orange juice
1/3 cup of honey
1 tablespoon rice wine vinegar
Preheat oven to 350 degrees F.
In a frying pan, melt the butter over medium heat, and sauté the onions until soft.
Using a sharp knife, make a slit through each side of the chops, being carefully not to slice al the way through. Using about ½ the cheese, divide into 4 portions and stuff each chop.
In a small bowl, whisk together 4 tablespoon of the orange marmalade and the fresh grated ginger. Using the back of a spoon spread the marmalade-ginger mixture evenly over the bottom of a 9” x 12” baking dish. Place the chops in the baking dish, cover with tinfoil, and cook for about ½ hour.
While the chops are cooking, whisk together the remaining marmalade, orange juice, honey and the rice vinegar in a small saucepan over medium heat. Bring to a simmer. Remove from heat and set aside.
After 30 minutes, remove the chops from the oven, uncover and top the chops with the rest of the cheese and drizzle about 1/2 of the marmalade glaze over the chop. Place back into the over, uncovered, for about another 10-15 minutes until the pork chops are done.
Pass the remaining marmalade glaze around table for additional helpings.
Serve immediately.
Serves 4.