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1
Set oven to 350 degrees F.
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2
On the side opposite of the bone, cut an opening in each pork chop to create a pocket for the stuffing.
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3
Mix coriander, cumin, black pepper and 1/2 teaspoon of the salt.
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4
Rub the pork chops inside and out with spice mix and let stand.
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5
Start balsamic reduction: mix vinegar, shallot and brown sugar in a small saucepan and place on medium heat.
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6
After it starts boiling, let simmer until content is reduced to 1/3 of original amount.
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7
Saute onion in a skillet over medium heat until softened.
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8
When done, remove from skillet into a bowl.
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9
Core pears and cut in small cubes.
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10
Mix sauteed onions, pears and soft goat cheese in the bowl.
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11
Add finely cut rosemary, salt and pepper to taste.
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12
Use a spoon to stuff pork chops generously with goat cheese and pear mixture.
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13
Lightly roll stuffed pork chops in bread crumbs.
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14
Make sure bread crumbs cover the pocket opening to prevent stuffing from coming out.
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15
Brown pork chops on medium heat on both sides just to brown and sear the outsides.
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16
Then arrange the chops in a greased baking pan.
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17
Bake for 30 minutes or until a thermometer placed in the middle of a pork chop reaches 160 degrees F.
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18
Sprinkle each pork chop with one tablespoon balsamic reduction.
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19
Serve with white rice.
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20
Tip: If you have time, let the pork chops sit in milk for at least an hour before you start cooking.
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21
Milk is a great tenderizer.
