Local Pork Chops Stuffed with Drunken Cranberries, Walnuts and Gorgonzola

stuffed pork chops with cranberry, walnut and gorgonzola

I found these massive local pork chops and had no choice. I wasn’t even feeling pork chops, I was thinking baked chicken wings. Thankfully my better half delicately suggested she wanted the pork. These turned out amazing. The stuffing was perfect. Tart, sweet, crunchy, savory, earthy yumminess is how I would describe. The salad supported to pork, and I avoided over doing it by leaving the gorgonzola and walnuts out of it. I would suggest serving this with a starch, we happen to have Jen’s grandmother’s twice baked potatoes but you could serve with rice, couscous, mashed potatoes or whatever. I also did create a pan jus with pan drippings, beef stock and some of the macerating liquid but the pork was so good I didn’t even use it.

I would recommend this recipe highly. I searched the web for a good stuffed pork chop recipe and didn’t find anything that looked unique and interested. This recipe is both.



  • 2 thick cut pork chops
  • Dried cranberries
  • Balsamic vinegar
  • Red wine vinegar
  • Fresh oregano chopped
  • Italian bread crumbs
  • Walnuts chopped
  • Gorgonzola cheese crumbles
  • Whole grain mustard
  • Olive oil
  • Salt and pepper
  • Arugula
  • Red onion thinly sliced
  • Cherry tomatoes halved or quartered
  • Lemon juice

  1. Place the cranberries in a bowl and pour 50/50 balsamic and red wine vinegar to cover. Let set for as long as you have. I let them set 3 hours, tossing occasionally.
  2. Using a paring knife (this would be very difficult without a nice paring knife) cut a slit in the side of the chop without the bone, approximately 1-2 inches. Wiggle the knife and cut a pocket as far as you can without cutting through. Set the pork chops aside for 10-15 minutes to remove the chill.
  3. Preheat oven at 400 degrees F. Heat a skillet over medium high heat.
  4. In a small bowl add macerated cranberries, oregano, bread crumbs, mustard, walnuts, gorgonzola, olive oil and salt and pepper to taste. Mix to combine. Add some of the balsamic/red wine mixture.
  5. Stuff the pork with the stuffing, packing it tightly into the cavity. If need be, us tooth picks to secure the opening. Season the outside with salt and pepper, drizzle a little olive oil on each side.
  6. Sear each side including the stuffed side. Cook until golden brown then place in the oven. Cook until internal temperature next to the bone is approximately 140 degrees F (I go a little less than that). Once desired temperature is achieved, remove the chops from the pain, tent with a piece of tin foil and allow to rest for 5 minutes.
  7. Meanwhile, in a large bowl add a tablespoon of mustard, lemon juice, more of the reserved macerating liquid, salt and pepper and whisk to combine. Slowly drizzle olive oil and continue whisking to form vinaigrette. Add onions, tomatoes and toss. Add arugula on the top and toss right before serving.
Local Pork Chops Stuffed with Drunken Cranberries, Walnuts and Gorgonzola

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