Raspberry-Gorgonzola Stuffed Pork Chops with Zucchini Rice Boats
Pork Chops (2)
Zucchini- 4 long pieces sliced lengthwise with much of the inside scraped out to make room for stufing
Wild Rice (or you can substitute your favorite kind)
Raspberries, about 1/2 cup or a little more
Gorgonzola, about 4 oz.
Fresh Thyme– about 2-3 tablespoons (large sprigs)
olive oil, use according to directions below
pistachios- remove shells- 1/3 cup
sea salt, pepper to taste
Cook your rice according to directions. (I used the quick wild grain rice and let it cook for about 20 minutes). Get the rice started before you do anything else so it will be ready near the end of the process to put in your “boats”.
Preheat your grill for medium direct heat (about 350 degrees).
Make your “stuffing” – mix the gorgonzola, about 1-2 teaspoons of olive oil, salt, pepper, thyme, raspberries and pistachios.
Drizzle your pork chops with olive oil and add salt and pepper for seasoning.
Using a sharp knife, cut a “pocket” into your pork chops big enough to fit at least 2 heaping tablespoons full of the stuffing. Add the stuffing to the pork chops and close the pockets back up.
Take your zucchini, slice lengthwise, and scoop out the fleshy insides.
When the rice is ready (this may be after you have put the pork chops on), add 1-2 spoonfuls of stuffing into the insides of the zucchini, then finish with as much rice as can fit.
Grill the pork chops for about 6-8 minutes per side (this will vary according to your size of pork chops) or until an internal read thermometer, such as Thermapen reaches an internal temp of 160 degrees.
After you have flipped the pork chops once, add the zucchini boats to cook for the remainder of the grill time. Cook until squash becomes grilled but not overcooked (about 8 minutes max).
Pull everything off the grill and pair with your favorite wine! The raspberries mixed with the gorgonzola, pistachios, and thyme complement each other and add complexity to the pork chops and zucchini boats.