Roquefort-Stuffed Pork Chops

• 4 pork chops or 4 boneless pork chops (1-inch-thick)
• 3 tablespoons butter
• 1 1/2 cups small cubed French bread
• 1 cup chopped mushroom
• 2 tablespoons minced onions
• 1/2 teaspoon dried rosemary, finely crumbled
• 2 ounces crumbled Roquefort cheese or 2 ounces blue cheese

1. Preheat oven to 350u0b0F Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
2. Melt 1 tablespoon butter in heavy medium skillet over medium heat.
3. Add bread and saute until golden, about 10 minutes.
4. Transfer to medium bowl.
5. Melt 1 tablespoon butter in same skillet.
6. Add mushrooms, onion and rosemary and saute until onion is soft, about 5 minutes.
7. Add to bread.
8. Refrigerate until mixture is completely cool, about 15 minutes.
9. Mix Roquefort into bread mixture; season with salt and pepper.
10. Insert stuffing into pockets in pork, dividing equally.
11. Skewer pockets closed with toothpicks if necessary.
12. Sprinkle pork with salt and pepper.
13. Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat.
14. Add pork to skillet; saute until brown, about 2 minutes per side.
15. Place skillet in oven.
16. Bake pork until cooked through, about 25 minutes.

pork chops, butter, bread, mushroom, onions, rosemary, cheese

Taken from www.food.com/recipe/roquefort-stuffed-pork-chops-99398 (may not work)