Blue cheese-stuffed pork chops

Our continued ride on the all-things-pork express led to my discovering a recipe which seemed very practical, in my eyes. Simply stuff a pork chop full of one's favourite things; here, cheese, mushrooms, onions and bread. What could be better?

Recipe

from Epicurious.comServes 2 2 1"-thick boneless pork loin chops1-1/2 tbsp butter3/4 cup small cubes of French bread1/2 cup chopped mushrooms1 tbsp minced onion1/4 cup crumbled Roquefort or blue cheese (about 1 oz)Preheat oven to 350 F. Cut each pork chop horizontally in half almost through, making a pocket for stuffing. Melt 1/2 tbsp of butter in a medium skillet over medium heat. Add bread and sauté until golden, about 10 minutes. Transfer to a medium bowl. Melt 1/2 tbsp butter in same skillet, and add mushrooms and onions. Sauté until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutesMix blue cheese into bread mixture, and season with salt and pepper. Insert stuffing into pockets of pork, dividing equally. Skewer pockets closed with toothpicks of necessary. Sprinkle with salt and pepper. Melt remaining butter in large ovenproof skillet over high heat. Add pork to skillet and brown on both sides. Place skillet in oven, and bake until cooked through, about 20 minutes.

Musings

My first bite provided me a strong taste of blue cheese, but it mellowed out as I included more of the mushrooms/onions in my mouthfuls. It was quite tasty; though David was slightly dissatisfied with how the pork itself cooked. He thought that perhaps not browning first might resolve that issue. Being stuffed with bread perhaps solved a recurrent issue of cheese melting out of meat pockets. All in all, a solid dish, with a good mix of flavours, and with a little tweaking next time, should be positively superb.