2 oz gorgonzola cheese, cut into 4 chunks

4 boneless pork chops

1/3 c hazelnuts, chopped, toasted

1 Tbsp olive oil

2 pears, cored, cut into wedges

6-8 fresh thyme springs

Preheat oven to 375°. Cut horizontal pocket into side of chops. Press cheese chunks into nuts to coat. Reserve nuts that did not stick. Push 1 cheese chunk into each chop pocket. Heat oil in ovenproof skillet. Sear chops until browned, 2 minutes per side. Add pears and thyme to pan. Bake 10-12 minutes until just done. Sprinkle with reserved nuts.