pork, blue cheese & pears served with couscous what could be wrong with this recipe??? the pork itself was good, but took longer to cook than the recipe called for. we didn’t care for the pears cooked this way — they were too buttery & oily… they would have been better off just wedged and served without cooking them. overall – i’ll make the pork this way again – but not the pears!
Blue Cheese-Stuffed Pork Chops with Pears
adapted from cookinglight
- 8 boneless center-cut loin pork chops, trimmed
- 1 crumbled blue cheese
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 3 teaspoons olive oil
- 3 teaspoons butter
- 2 ripe pears, cored and cut into wedges
- 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 1/2 teaspoon salt and 1/2 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 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork