I love blue cheese on almost *anything*, and this combination of blue cheese with the pork chops and pears is fantastic. We generally make this during the fall & winter months, when fresh pears are abundant. It goes well with almost any grain or pasta side – we typically serve it with bulgur or pearl couscous. Enjoy!
Blue cheese-stuffed pork chops with pears
Adapted from Cooking Light, Oct 2011
4 (4-ounce) boneless center-cut loin pork chops, trimmed
1 ounce 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
2 ripe pears, cored and each cut into 8 wedges (16 wedges total)
1. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 1/4 of 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.
2. 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.
Nutritional Info per serving:
Total Fat: 14.8 g
Saturated Fat: 2.5 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 2.2 g
Cholesterol: 9.1 mg
Sodium: 325.1 mg
Potassium: 510.7 mg
Total Carbohydrate: 12.9 g
Dietary Fiber: 2.1 g
Sugars: 0.0 g
Protein: 23.7 g