Ingredients:
2 thick boneless pork chops ( also known as mignonettes)
2 -4 tablespoons blue cheese
1 tablespoon olive oil
2 cloves garlic
1/4 teaspoon dried thyme, to taste
salt and pepper, to taste
1/2 cup dry white wine
Directions:
With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
Use as much of the cheese as is necessary to fill the pocket.
Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
Heat olive oil in a saute pan.
Make several slices through the garlic yet keeping each clove intact.
Fry in the oil till brown but not burned, then remove from pan.
Season chops with salt, pepper, and thyme.
Brown the chops in the oil on each side.
The cheese will probably begin to melt and leak from the chop, but don’t worry about this.
When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
Remove them from pan directly to dinner plate.
Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
This should only take a moment.
Serve sauce over the chops immediately, and enjoy.
Servings: 2
Time preparation: 5 min.
Time total: 25 min.