PORK CHOPS WITH BLUE CHEESE SAUCE
Sometimes a sauce is just a sauce, but with these tender chops, it really makes the dish. If you like a little spice, mix a pinch of nutmeg with the black pepper before you sprinkle it on the meat. -Kathleen Specht, Clinton, Montana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Sprinkle pork chops on both sides with pepper; place on a broiler pan coated with cooking spray. Broil 4-5 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add green onion and garlic; cook and stir until tender. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add cheese and wine; heat through. Serve chops with sauce.
Nutrition Facts : Calories 263 calories, Fat 11g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 176mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
BLUE CHEESE, BACON AND CHIVE STUFFED PORK CHOPS
This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!
Provided by DOMMECHEF
Categories World Cuisine Recipes European French
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
- In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
- Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 2 g, Cholesterol 101.3 mg, Fat 23.8 g, Fiber 0.3 g, Protein 33.8 g, SaturatedFat 13.2 g, Sodium 992.5 mg, Sugar 0.4 g
NANA'S MELT IN YOUR MOUTH BLUE CHEESE PORK CHOPS
My Mom,(called Nana by her Grands), made these for us for years. They truly do melt in your mouth . If you are a Blue CHeese fan, these are for you. A fix and forget main dish. I always serve either rice or noodles with it so I don't miss any of the yummy gravy. Also, she used very thick bone in chops, I mostly use the boneless ones, but they really should be thick ones, no matter which type you choose.
Provided by bayou-mimi
Categories Pork
Time P3DT10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 250.
- Season the chops on both sides with salt, pepper and a little garlic powder.
- Lightly coat the chops in the sesoned flour.
- Heat oil in skillet and brown chops on both sides.
- Remove from pan and place in a Dutch Oven or an oven proof pan with a tight fitting lid or one that can be covered with foil.
- place the chops in the pan in a single layer and pour the chicken broth around them.
- Sprinkle the cheese evenly on top of the chops and cover the pan.
- Bake 3 hours on low, checking every so often to make sure they are not getting too dry. If need be add more broth,. but it should be okay. It will make it's own gravy to serve along side or over noodles or rice. We love this dish, my husand frequently requests it for his bithday dinner. Hope you enjoy it too.
HICKORY-SMOKED PORK CHOPS WITH BLEU CHEESE MASHED POTATOES AND CARAMELIZED PEARS AND ONION STRAWS
Steps:
- In a medium sized bowl, combine milk, rosemary, garlic and salt and pepper. Place each pork chop in the bowl and allow the meat to marinate for approximately 1/2 hour.
- Over an open-flame grill, sear each side of the pork chops until black grill marks form.
- Remove the meat from the grill. Heat a large saute pan over medium-high heat and place hickory smoking chips in the bottom of the pan. Cover the chips with a lid, which is slightly smaller than the pan, and then place each pork chop on top of the lid. This will allow the meat to smoke and become infused with the hickory flavor. Smoke the meat until it is fork tender. Serve with potatoes, pears and onion straws. Garnish with red pepper and mushroom strips.
- In a large pot, add the potatoes. Cover with water and bring to a rolling boil. Boil the potatoes until they are soft. Drain the water from the pot and place the potatoes in a medium sized bowl. Add all of the remaining ingredients to the bowl and mash together until you reach the desired creaminess. Set aside.
- In a medium sized saute pan, combine all of the ingredients over medium heat and saute until the pears soften and the sauce thickens. Set aside.
- In a medium sized bowl, combine milk, oil, salt and pepper. Slice an onion into long strips and place them into the milk mixture. Shake off any excess liquid, and then dredge the onion strips in flour. Heat oil over medium-high heat in a medium sized saute pan. Place the dredged onions into the saute pan and cook until they are brown and slightly crispy. Set aside.
- Thoroughly clean the skin of the red bell pepper. Rub olive oil lightly over the entire surface of the skin. Place the whole pepper on an open flame and roast it until the skin is blackened. Remove the pepper from the flame and rub the charred skin with a towel. Once the skin is removed, slice the pepper into thin strips and serve with the pork chops.
- Thoroughly clean the skin of the baby mushroom. Rub the entire surface generously with garlic, olive oil and salt and pepper, to taste. Place the whole mushroom into a steamer and allow it to steam for approximately 20 minutes, or until tender. Remove the mushroom from the steamer and slice into strips. Serve with the pork chops.
PORK CHOPS WITH BLUE CHEESE GRAVY
BOY, does this look good.... if you like blue cheese. I highly recommend a moist blue cheese as opposed to a more crumbly one to facilitate making the sauce. Nabbed with no shame whatsoever from allrecipes.com.
Provided by Sandi From CA
Categories Pork
Time 35m
Yield 4 chops
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
- Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.
Nutrition Facts : Calories 646.6, Fat 49.8, SaturatedFat 26, Cholesterol 244.7, Sodium 381.1, Carbohydrate 2.5, Fiber 0.1, Sugar 0.1, Protein 45.6
PEAR AND BLUE CHEESE PORK CHOPS
Make and share this Pear and Blue Cheese Pork Chops recipe from Food.com.
Provided by Oolala
Categories Pork
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Brush chops lightly with oil; season with salt and pepper.
- In a large skillet, cook chops 4-5 minutes per side or until juices run clear.
- Remove chops from the skillet and keep warm.
- In the skillet used to cook the pork, cook the pear slices in the butter for 1 minute, stirring gently to coat.
- Stir in peppercorns; cook and stir about 2 minutes.
- Spoon pears over the chops; sprinkle with blue cheese and serve.
Nutrition Facts : Calories 706.3, Fat 45, SaturatedFat 20.3, Cholesterol 193.3, Sodium 744.1, Carbohydrate 26.2, Fiber 5.2, Sugar 16.4, Protein 49.5
PORK CHOPS WITH BLUE CHEESE SAUCE
This easy, flavorful recipe comes from the December/January 2010 "Taste of Home" magazine. According to the recipe description, even those who do not like blue cheese will like this mild sauce. DH hates blue cheese, but was willing to give this recipe a try. He liked it. We used a little more butter than the recipe indicated as we found we needed some more to give the roux a good consistency. We also sprinkled our pork chops with salt and pepper, rather than just pepper.
Provided by Dr. Jenny
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle pork chops on both sides with pepper.
- Broil 3-4 inches from the heat for 4-6 minutes on each side or until a meat thermometer reads 160°F.
- Meanwhile, in a small saucepan, saute the onion and garlic in butter until tender. Sprinkle with flour; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese and wine; heat through. Serve sauce with chops.
Nutrition Facts : Calories 201.2, Fat 8.7, SaturatedFat 3.8, Cholesterol 67.1, Sodium 187.9, Carbohydrate 4.6, Fiber 0.3, Sugar 2.2, Protein 24.3
BLUE CHEESE STUFFED PORK CHOPS
These are quite delicious. You need to have chops at least 1 inch in thickness. You can also a use a frenched rack of pork. I have made it with two thin chops toothpicked together but the presentation is not as nice. My family really liked these, and they are quite presentable for company. Also they are fairly simple to make.
Provided by conniecooks
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Melt 1 Tbsp butter in cast iron or oven proof heavy skillet.
- Add bread and sauté till golden and crisped (about 10 min) remove and place in medium sized bowl.
- Melt 1 tbsp butter in skillet.
- Add mushrooms, shallot, herbs and garlic. and sauté until soft (about 5 minutes).
- Add 2 tbsp chicken stock. mix in well.
- Allow mixture to cool.
- Mix in cheese when cooled. Adjust seasoning with salt & pepper.
- Cut each chop horizontally in half to bone or almost in half if using boneless chops.
- Divide stuffing mixture evenly in four and insert into pocket closing with tooth picks if necessary.
- Season chops with salt & pepper.
- Add olive oil to skillet and brown chops for 2 minutes on each side.
- Cover with lid or foil and bake until cooked, about 25 minutes.
- Sauce:.
- Remove chops to platter and let rest covered with foil.
- Add wine to skillet and deglaze. Cook till reduced to a tbsp or two.
- Add chicken stock and cook a minute or two.
- Add cream and heat through.
- Add crumbled cheese and heat gently till melted.
- Check for salt & pepper seasoning.
- Pour over mashed potatoes and serve with chops.
- YUMMY.
BLUE CHEESE STUFFED PORK LOIN CHOPS
This recipe occurred to me because I love blue cheese melted over a thick juicy beefsteak . . . why wouldn't it taste yummy with pork as well ? I have used both Roquefort as well as Gorgonzola, both work equally well. Measurements are estimates, as they will depend on the size of your chops.
Provided by FlemishMinx
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
- Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
- The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
- Use as much of the cheese as is necessary to fill the pocket.
- Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
- Heat olive oil in a saute pan.
- Make several slices through the garlic yet keeping each clove intact.
- Fry in the oil till brown but not burned, then remove from pan.
- Season chops with salt, pepper, and thyme.
- Brown the chops in the oil on each side.
- The cheese will probably begin to melt and leak from the chop, but don't worry about this.
- When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
- Remove them from pan directly to dinner plate.
- Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
- This should only take a moment.
- Serve sauce over the chops immediately, and enjoy.
Nutrition Facts : Calories 429.4, Fat 22, SaturatedFat 7, Cholesterol 130.3, Sodium 210.2, Carbohydrate 2.8, Fiber 0.1, Sugar 0.6, Protein 41.9
PORK CHOP MELTS
Succulent, grilled pork chops with rich, creamy, melted blue cheese - ready in less than 30 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 4
Steps:
- Turn on the grill. Season the chops on both sides with a good sprinkling of salt and pepper. Grill under a moderate heat for 12-16 minutes, turning once, until just cooked.
- Add the topping. Thinly slice the cheese (don't worry if it breaks up a bit). Spoon the apple sauce over the chops and top each one with a couple of slices of cheese. Slide back under the grill for 2-3 minutes until the cheese is melted and tinged brown. Serve with mashed potatoes and a green veg such as leeks or broccoli, and with any melted cheesy bits from the bottom of the pan.
Nutrition Facts : Calories 467 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Protein 35 grams protein, Sodium 0.82 milligram of sodium
PORK CHOPS WITH BLUE CHEESE GRAVY
Steps:
- Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder.
- Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
- Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes.
- Pour sauce over warm pork chops.
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- Turn oven onto broil. In a large, oven safe skillet, heat olive oil over medium high heat. Pat pork chops dry and season with salt and pepper on both sides. Add chops to skillet and cook 2-3 minutes per side, until temped at 145°F. Remove to a plate to rest and cover with foil.
- Still over medium high heat, pour half of the white wine into the skillet and scrape up any browned bits on the bottom of the pan.
- Melt butter in skillet. Add garlic and cook 30 seconds until fragrant. Add apples, pears, red onion, and herbs. Cook 2 minutes, until the fruit is somewhat softened, stirring occasionally.
- Pour in the broth, lemon, juice, and the rest of the wine. Cook another 2 minutes, stirring occasionally.
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