Gorgonzola-Stuffed Pork Chops With Pears

• 4 boneless pork chops (about 6 oz. each)
• 2 ounces gorgonzola dolce cheese, cut into 4 chunks
• 1/3 cup chopped toasted hazelnuts
• 1 tablespoon extra-virgin olive oil
• 2 pears (about 8 oz. each), cored and cut into wedges
• 6 to 8 sprigs fresh thyme

1. Preheat oven to 375u0b0. Cut a horizontal pocket into the side of each pork chop.
2. Press cheese chunks into hazelnuts to coat, reserving nuts that don't stick. Push 1 cheese chunk into each pork chop pocket.
3. Heat oil in a 12-in. cast-iron or other ovenproof frying pan over high heat. Sear chops until browned, 2 minutes per side. Add pears and thyme to pan.
4. Bake until pork is firm but still slightly pink in the center, about 8 minutes. Sprinkle with reserved nuts.
5. Note: Nutritional analysis is per serving.

pork chops, dolce cheese, hazelnuts, extravirgin olive oil, thyme

Taken from www.myrecipes.com/recipe/gorgonzola-stuffed-pork-chops (may not work)