(Recipe can be found on the Cooking Light site here.)
Step by Step Instructions:
Blue Cheese-Stuffed Pork Chops with Pears will be on the table in no time with the following ingredients: Salt, Pork Chops (the recipe calls for 4 4-ounce chops, but I could only find 3 5-ounce chops), 2 ounces of Blue Cheese Crumbles, 1 ripe Pear, Olive Oil, Pepper, and Butter.
Begin by trimming your pork chops and cutting away as much fat as you can.
Use a sharp knife and cut a horizontal slit into each pork chop and use that slit to carefully cut a pocket careful not to slice through the other side or the top or bottom. The pocket will need to be big enough to hold 2 tablespoons of blue cheese crumbles…oh my, I’m drooling already! Stuff the blue cheese in each pocket.
Season both sides of the pork chops with salt and pepper.
Grab a non-stick skillet and heat the skillet over medium-high heat, which was about a 6 on my stove. Once the skillet is hot add 1 1/2 teaspoons of olive oil and swirl it around so it coats the pan.
Then add the pork chops to the hot skillet. Cook for about 3 minutes on the first side.
Then flip over the pork chops and cook for another 3 minutes.
Once the pork chops have cooked about 6 minutes total, remove them from the skillet and let them rest on a plate for about 5 minutes.
While the pork cools, cut up the pear. I started by cutting the core out of the pear…
…and sliced the pear into about 16 slices.
In the pan the pork was cooked in, add 1 1/2 teaspoons of butter and begin melting the butter of medium to medium-high heat.
Add the pears to the melted butter and season with about 1/4 teaspoon of salt and a little freshly cracked pepper. Saute the pears for about 4 minutes or until they start to turn golden brown.
Here are the pears after 4 minutes of cooking. Serve them up along with a pork chop and any extra sides you’d like. I went with a sweet potato but salad or some roasted brussels sprouts would be amazing too! Happy stuffing!!
Makes 4 servings
Serving is 1 pork chop and 4 pear slices
4 (4-ounce) boneless center-cut loin pork chops, trimmed
1/2 cup (2 ounces) crumbled blue cheese
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons olive oil
1 1/2 teaspoons butter
1 ripe pear, cored and cut into 16 wedges
1. Start off by preparing the pork chops. Trim away any fat and then, using a sharp knife, cut a horizontal slit through the pork chop. You’ll want to cut into the thickest part of each chop so that you have a large pocket cut in the center.
2. Add about 2 tablespoons of blue cheese crumbles into the pocket of each pork chop. Then season both side with salt and pepper.
3. Grab a non-stick skillet and heat it over medium-high heat (about a 6 on my stove). Once the pan is hot, the olive oil to the pan and once swirl the oil around and add the 4 pork chops to the pan. Cook for about 3 minutes on each side or until it’s cooked to your liking.
4. Once the pork chops are done, let them sit on a plate for about 5 minutes. In the meantime, in the same pan melt the butter and then add in the sliced pears. Sprinkle with about 1/4 teaspoon of salt and cook for 4 minutes so that the pears are lightly browned. Serve right away with the pork and any desired sides.
Nutritional Information (per serving):
Saturated fat: 5.5g
Monounsaturated fat: 1g
Polyunsaturated fat: 4.8g