Blue Cheese Stuffed Pork Chops For Two

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In this updated take on bacon-wrapped pork chops, prosciutto--an unsmoked italian-style ham--replaces the bacon and holds in a creamy gorgonzola filling. if you can't find prosciutto, substitute thin slices of deli ham or bacon. pair the chops with balsamic greens with plums (recipe follows).

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Steps

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Heat 1 1 / 2 teaspoons of the oil in medium nonstick skillet over medium-high heat until hot.

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Cook and stir onion and rosemary 6 minutes or until onion is soft.

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Remove onion mixture , cool.

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Stir in cheese.

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With small knife , make horizontal slit in each pork chop to create pocket , being careful not to cut all the way through.

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Fill with blue cheese mixture.

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Wrap 2 prosciutto slices around each chop to cover chop and opening of pocket.

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Secure with toothpicks.

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Heat remaining 1 1 / 2 teaspoons oil in same skillet over medium heat until hot.

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Cook pork 8 to 10 minutes or until pale pink in center , turning once.

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Remove toothpicks before serving.

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For balsamic greens with plums: whisk balsamic vinegar and dijon mustard in small bowl.

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Whisk in extra-virgin olive oil.

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Cut the 2 ripe plums into thin wedges.

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Combine with mixed greens.

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Toss with enough dressing to lightly coat greens.

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Serve with remaining dressing.

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Ingredients

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olive oil, red onion, fresh rosemary, gorgonzola, boneless pork loin chops, prosciutto, balsamic vinegar, dijon mustard, extra virgin olive oil, mixed salad greens, plums