Best Sauteed Pork Chops With Pears And Blue Cheese Recipes

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PEAR AND BLUE CHEESE PORK CHOPS



Pear and Blue Cheese Pork Chops image

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

4 pork chops
vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 medium pears, cored, halved, thinly sliced
2 tablespoons butter
1 tablespoon green peppercorn, crushed
1/4 cup blue cheese, crumbled (1 oz.)

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

SAUTEED PORK CHOPS WITH PEARS AND BLUE CHEESE



Sauteed Pork Chops With Pears and Blue Cheese image

Make and share this Sauteed Pork Chops With Pears and Blue Cheese recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 bone in rib center-cut pork chops
1 tablespoon vegetable oil
1 firm pear, cored and cut into 3/4 in wedges
1 teaspoon sugar
salt
pepper
3/4 cup chicken broth
2 tablespoons unsalted butter
1 tablespoon balsamic vinegar
1/3 cup crumbled blue cheese

Steps:

  • Pat chops dry with paper towels and season with salt and pepper. Heat oil in large non stick skillet over medium high heat until just smoking. Cook chops until well browned. About 5 minutes each side. Transfer to platter and tent with foil.
  • Toss the pears with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper in bowl. Add pear slices, cut side down, to empty skillet and cook until golden and beginning to soften, 1 to 2 minutes per side. Add broth and simmer until pears are softened, about 2 minutes. Transfer to platter with pork.
  • Continue to cook until sauce is slightly thickened, 1 to 2 minutes. Off heat, stir in butter and vinegar. Season with salt and pepper. Spoon sauce over pears and chops. Top with cheese.

Nutrition Facts : Calories 621.4, Fat 38, SaturatedFat 15.5, Cholesterol 175.2, Sodium 435.6, Carbohydrate 11.1, Fiber 1.8, Sugar 7.5, Protein 56.4

HICKORY-SMOKED PORK CHOPS WITH BLEU CHEESE MASHED POTATOES AND CARAMELIZED PEARS AND ONION STRAWS



Hickory-smoked Pork Chops with Bleu Cheese Mashed Potatoes and Caramelized Pears and Onion Straws image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 3 servings

Number Of Ingredients 34

2 cups milk
Rosemary sprigs
1 tablespoon minced garlic
Salt and pepper
Salt and pepper
3 medium pork chops
Yucon Gold,Garlic and Bleu Cheese Mashed Potatoes, recipe follows
Caramelized Pears, recipe follows
Onion Straws, recipe follows
Steamed Baby Portobello Mushroom, recipe follows
Roasted Red Pepper, recipe follows
Yukon gold potatoes, approximately 2 pounds, cubed
1 tablespoon chopped garlic
1 cup milk
1 cup chicken stock
Bleu cheese, to taste
Salt and pepper
2 pears, sliced
1 cup apple juice concentrate
4 tablespoons butter
4 tablespoons all-purpose flour
1 clove garlic, chopped
1/4 cup milk
Olive oil, 2 tablespoons
Salt and pepper
1 Vidalia onion, sliced
All-purpose flour, for dredging
Vegetable oil, for frying
1 red pepper, whole
Olive oil, for rubbing
1 baby portobello mushroom, whole
1 garlic clove, chopped
Olive oil, for rubbing
Salt and pepper

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.

NANA'S MELT IN YOUR MOUTH BLUE CHEESE PORK CHOPS



Nana's Melt in Your Mouth Blue Cheese Pork Chops image

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

4 pork chops, thick cut
1 (10 1/2 ounce) can chicken broth
4 tablespoons flour, seasoned
4 ounces blue cheese, crumbled
2 tablespoons oil

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.

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