Ingredients
1/3
cup chopped walnuts, toasted
1/2
cup butter, softened
1/2
cup crumbled blue cheese (2 oz)
1/4
teaspoon freshly ground pepper
1/4
cup Progresso™ panko crispy bread crumbs
3
Gala apples, each cut into 8 wedges
1
tablespoon butter or margarine
4
bone-in pork loin chops, 1 inch thick (about 2 lb)
2
teaspoons balsamic glaze
Fresh sage leaves, if desired
Preparation
In food processor, place walnuts. Cover; process, using quick on-and-off motions, until consistency of coarse meal. Add 1/2 cup butter, the blue cheese and pepper; process until combined. Add bread crumbs; process until combined, stopping to scrape down sides as needed. Divide butter mixture evenly among 4 sheets of plastic wrap or waxed paper; flatten each to match width and shape of pork chops, forming 4 disks. Wrap tightly; freeze at least 20 minutes.
Heat oven to 450°F. In 15x10x1-inch pan, arrange apple wedges. Bake 30 to 35 minutes or just until tender. In large bowl, toss apples with 1 tablespoon butter; cover to keep warm.
Spray 12-inch cast-iron or other ovenproof skillet with cooking spray; heat over medium-high heat. Add pork chops; cook 6 to 8 minutes, turning once, until browned. Remove from heat; top each chop with 1 butter disk. Set oven control to broil. Broil chops in skillet 3 to 4 inches from heat 2 to 3 minutes or until butter begins to bubble and turns golden brown. Place chops on serving plates. Spoon apples evenly over chops; drizzle with balsamic glaze and garnish with chopped fresh sage leaves.
