Blue cheese-stuffed pork chops with pears

Dinner tonight , October 6 , 2014
For all blue cheese lovers, absolute delicious and tasty dish, serve with a green salad
4 Serving

  • 4 (4-ounce) boneless center-cut loin pork chops, trimmed
  • ½ cup (2 ounces) crumbled blue cheese
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 ½ teaspoons olive oil
  • 1 ½ teaspoons butter
  • 1 ripe pear, cored and cut into 16 wedges

1) Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.

Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.

Serving size: 1 stuffed pork chop and 4 pear wedges

aHousewife’s notes : I used Roquefort cheese with huge success.

Nutritional notes:
Calories per serving 246
Carbs per serving 7.3g

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