Blue Cheese Pork Chops Food

PORK CHOPS WITH BLUE CHEESE GRAVY

Steps:

• Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
• Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

NANA'S MELT IN YOUR MOUTH BLUE CHEESE PORK CHOPS

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.

PORK CHOPS WITH BLUE CHEESE SAUCE

Steps:

• Preheat broiler. Sprinkle pork chops on both sides with pepper; place on a broiler pan coated with cooking spray. Broil 4-5 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add green onion and garlic; cook and stir until tender. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add cheese and wine; heat through. Serve chops with sauce.

BLUE CHEESE CRUSTED PORK CHOPS

Steps:

• In a small bowl, stir together bread crumbs, cheese, parsley or onion, salt, and pepper.
• Add enough oil to create a stuffing like consistency, mixing well. Set aside.
• Season the pork chops on both sides with salt and pepper.
• Spread crumb mixture evenly on chops, and pat to adhere.
• Preheat the oven to 400F, and heat an oven-safe skillet to medium.
• Add some olive oil to the skillet and heat.
• Cook pork chops for 2 minutes, in the skillet - then transfer to the preheated oven. Cook 6-8 minutes until internal temperature on a thermometer reads 145F.
• Broil for a few minutes until crumbs are browned and cheese starts to melt - watch carefully!
• Remove from heat and let rest for 5 minutes before serving.
• Devour.

PORK CHOPS WITH BLUE CHEESE GRAVY

Steps:

• Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
• Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

PORK CHOPS WITH BLUE CHEESE SAUCE

Steps:

• Sprinkle pork chops on both sides with pepper.
• Broil 3-4 inches from the heat for 4-6 minutes on each side or until a meat thermometer reads 160°F.
• Meanwhile, in a small saucepan, saute the onion and garlic in butter until tender. Sprinkle with flour; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese and wine; heat through. Serve sauce with chops.

PORK CHOP LAYERED SALAD WITH BLUE CHEESE DRESSING

Steps:

• For the pork chops: Combine the salt, brown sugar, smoked paprika, cayenne pepper, onion powder and black pepper in a small bowl. Season the pork chops on both sides with the spice mixture, cover with plastic wrap and let sit at room temperature for 1 hour.
• For the blue cheese dressing: Meanwhile, whisk the sour cream, milk, mayonnaise, lemon zest and some salt and pepper in a medium bowl until smooth. Fold in the blue cheese so the crumbles do not come apart. Refrigerate the dressing until you serve the salad.
• Heat a large cast iron skillet over medium high heat, then add enough olive oil to coat the bottom of the pan; heat. Add the pork chops and cook until golden brown on both sides and a meat thermometer reads 145 degrees F., 6 to 8 minutes per side. Transfer to a plate and let rest 5 minutes.
• For the layered salad: Heat a medium cast iron skillet over medium-high heat, add the bacon and cook, turning once, until crispy, 5 to 7 minutes. Drain on a paper towel- lined plate and crumble.
• To assemble the salad: Slice the pork chops 1 1/2-inches thick. Put a layer of lettuce in the bottom of the trifle dish, then layer in the spinach, grape tomatoes, onion, hard-boiled eggs, crumbled bacon and peas in that order. Repeat the layers and then top with the pork chops. Serve with the blue cheese dressing.

BRUSCHETTA-BLUE CHEESE PORK CHOPS FOR TWO

Steps:

• Heat oven to 425ºF.
• Coat chops with coating mix as directed on package. Place on baking sheet sprayed with cooking spray. Sprinkle chops with seasoning.
• Bake 20 min. or until chops are done (145ºF). Meanwhile, combine tomatoes and dressing.
• Top chops with tomato mixture and cheese. Bake 5 min. or until cheese is melted.

PEAR AND BLUE CHEESE PORK CHOPS

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.

PORK CHOPS WITH BLUE CHEESE GRAVY

Steps:

• 1. Melt butter in a large skillet, over medium heat. Season the pork chops with the black pepper and garlic powder.
• 2. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly. Remove chops to a plate and keep warm.
• 3. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

BLUE CHEESE STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• Melt 1 Tbsp butter in cast iron or oven proof heavy skillet.
• Add bread and sauté till golden and crisped (about 10 min) remove and place in medium sized bowl.
• Melt 1 tbsp butter in skillet.
• Add mushrooms, shallot, herbs and garlic. and sauté until soft (about 5 minutes).
• Add 2 tbsp chicken stock. mix in well.
• Allow mixture to cool.
• Mix in cheese when cooled. Adjust seasoning with salt & pepper.
• Cut each chop horizontally in half to bone or almost in half if using boneless chops.
• Divide stuffing mixture evenly in four and insert into pocket closing with tooth picks if necessary.
• Season chops with salt & pepper.
• Add olive oil to skillet and brown chops for 2 minutes on each side.
• Cover with lid or foil and bake until cooked, about 25 minutes.
• Sauce:.
• Remove chops to platter and let rest covered with foil.
• Add wine to skillet and deglaze. Cook till reduced to a tbsp or two.
• Add chicken stock and cook a minute or two.
• Add cream and heat through.
• Add crumbled cheese and heat gently till melted.
• Check for salt & pepper seasoning.
• Pour over mashed potatoes and serve with chops.
• YUMMY.

BLUE CHEESE-STUFFED PORK CHOPS FOR TWO

Steps:

• Heat 1 1/2 teaspoons of the oil in medium nonstick skillet over medium-high heat until hot. Cook and stir onion and rosemary 6 minutes or until onion is soft. Remove onion mixture, cool. Stir in cheese.
• With small knife, make horizontal slit in each pork chop to create pocket, being careful not to cut all the way through. Fill with blue cheese mixture. Wrap 2 prosciutto slices around each chop to cover chop and opening of pocket; secure with toothpicks.
• Heat remaining 1 1/2 teaspoons oil in same skillet over medium heat until hot. Cook pork 8 to 10 minutes or until pale pink in center, turning once. Remove toothpicks before serving.
• For Balsamic Greens with Plums: Whisk balsamic vinegar and Dijon mustard in small bowl; whisk in extra-virgin olive oil. Cut the 2 ripe plums into thin wedges; combine with mixed greens. Toss with enough dressing to lightly coat greens; serve with remaining dressing.

BLUE CHEESE STUFFED PORK LOIN CHOPS

Steps:

• With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
• Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
• The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
• Use as much of the cheese as is necessary to fill the pocket.
• Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
• Heat olive oil in a saute pan.
• Make several slices through the garlic yet keeping each clove intact.
• Fry in the oil till brown but not burned, then remove from pan.
• Season chops with salt, pepper, and thyme.
• Brown the chops in the oil on each side.
• The cheese will probably begin to melt and leak from the chop, but don't worry about this.
• When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
• Remove them from pan directly to dinner plate.
• Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
• This should only take a moment.
• Serve sauce over the chops immediately, and enjoy.