Goat Cheese and Pear Stuffed Pork Chops with Balsamic Reduction

Set oven to 350°F.

On the side opposite of the bone, cut an opening in each pork chop to create a pocket for the stuffing. Mix coriander, cumin, black pepper and ½ teaspoon of the salt. Rub the pork chops inside and out with spice mix and let stand.

Start balsamic reduction: mix vinegar, shallot and brown sugar in a small saucepan and place on medium heat. After it starts boiling, let simmer until content is reduced to 1/3 of original amount.

Sauté onion in a skillet over medium heat until softened. When done, remove from skillet into a bowl. Core pears and cut in small cubes. Mix sautéed onions, pears and soft goat cheese in the bowl. Add finely cut rosemary, salt and pepper to taste.

Use a spoon to stuff pork chops generously with goat cheese and pear mixture. Lightly roll stuffed pork chops in bread crumbs. Make sure bread crumbs cover the pocket opening to prevent stuffing from coming out.

Brown pork chops on medium heat on both sides – just to brown and sear the outsides. Then arrange the chops in a greased baking pan. Bake for 30 minutes or until a thermometer placed in the middle of a pork chop reaches 160°F.

Sprinkle each pork chop with one tablespoon balsamic reduction. Serve with white rice.

Tip: If you have time, let the pork chops sit in milk for at least an hour before you start cooking. Milk is a great tenderizer.