Gorgonzola-Stuffed Pork Chops with Pears and Sauteed Chard
This recipe from Sunset magazine has naturally sweet and savory flavors that are delicious for Fall. I've paired this with a mushroom-onion chard saute as a hearty side.
Makes 4 servings
Ingredients as listed in recipe
1 bunch chard, stemmed and coarsely chopped
4 oz sliced mushrooms
1/2 sweet onion, thinly sliced
- Follow instructions in recipe to prepare pork chops.
- While the pork chops are baking, heat a drizzle of olive oil in a large sautee pan. Add onions and sautee for a moment until they begin to soften. Add mushrooms and continue to sautee until mushrooms are cooked. Season with salt and pepper, then add chard and stir until chard is wilted.
Note - If two people are working on this meal, it works well for one to help prep the pork chop ingredients and then make the sauteed chard mixture after the other cooks the pork chops.