Pork Chops With Blue Cheese Sauce Recipes

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.

Steps:

• 1. Rub both sides of pork chops with sage, then lightly flour and add salt and pepper to taste. In a large skillet over medium-high heat, brown in oil until light golden. Add onions and caramelize.
• 2. In a large bowl, combine cheddar cheese soup with sour cream and mix well. If too thick, add water until desired consistency is reached.
• 3. Pour sauce over pork chops and bring to a boil. Reduce heat, cover, and cook 1-1/2 hours. Serve with rice, noodles or potatoes.

Steps:

• Cut pork into 12 slices; sprinkle with steak seasoning. In a large skillet, heat butter over medium heat. Add pork; cook, covered, until pork is tender, 3-5 minutes per side. Remove from pan; keep warm., Add cream to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until cream is slightly thickened, 2-3 minutes. Stir in cheese until melted. Serve with pork. Sprinkle with parsley.

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.

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.

Steps:

• 1. Preheat broiler. Sprinkle pork on both sides with salt and 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 145º. Let stand 5 minutes.
• 2. Meanwhile, in a small saucepan, heat butter over medium-high heat. Add green onion and garlic; cook and stir until tender, 2 minutes. 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.

Steps:

• Cook garlic and shallot in 1 tablespoon oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until softened, 3 to 5 minutes. Add wine and vinegar and boil until reduced to about 1/2 cup, 8 to 10 minutes. Add chicken and veal stocks and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.
• Preheat oven to 400°F.
• Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil is heating, pat pork chops dry and season with salt and pepper. Sear 3 chops, turning over once, 4 minutes total, then transfer to a shallow baking pan. Sear remaining chops in same manner, then transfer to baking pan (reserving fat in skillet). Roast in middle of oven until an instant-read thermometer inserted horizontally into center of chops (do not touch bone) registers 155°F, 8 to 12 minutes.
• While pork is roasting, peel apple and cut into 1/3-inch dice. Pour off all but 1 tablespoon fat from skillet, then cook apple and raisins over moderate heat, stirring occasionally, until apple is golden brown and caramelized but not falling apart, 2 to 3 minutes. Add sauce and simmer, stirring, 1 minute. Season with salt and pepper.
• Spoon sauce over pork chops.
• Available at some specialty foods shops and Dean & DeLuca (877-826-9246).
• ** Use stock available at specialty foods shops and butcher shops.

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.