Gorgonzola Stuffed Pork Chops with Balsamic Maple Glaze

Ingredients

4 pork rib chops, butterflied
2 granny smith apples, diced
1/2 cup pistachios
1 cup crumbled gorgonzola cheese
1/2 cup dried cherries
3 TBSP fresh thyme
salt and pepper
2 TBSP olive oil
2 TBSP butter

For glaze:
1 cup balsamic vinegar
2 TBSP fresh thyme
1/2 cup maple syrup
2 star anise
1 TBSP brown sugar
1 TBSP butter

Directions

1. In a small bowl combine pistachios, dried cherries, gorgonzola cheese, apples and thyme. Mix all ingredients and season with salt and pepper. Season pork chops with salt and pepper, and fill each chop with 2-3 tablespoons of the stuffing and tie pork with butcher twine, to keep stuffing from falling out. Heat a large sauté pan over medium high heat, olive oil and butter. Sear pork chops on both sides until a nice crust forms, about 4-6 minutes. Finish pork chops in the oven until the internal temperature reads 140 degree. Glaze the chops  after they are finished cooking and allow them to rest 5-10 minutes before serving.
2. For glaze: In a small sauce pot combine the balsamic, thyme, maple syrup, star anise and brown sugar. Reduce the sauce until a thick glaze forms , about 30 minutes. Remove from heat and whisk in butter.