Autumn is creeping upon us and this is a perfect dish to make on a cool rainy evening. Packed full of fall flavors, this dish balances savory and sweet. Pair with some roasted vegetables, such as seasoned sliced brussels sprouts.
4 (4-oz) boneless pork chops
1/2 cup crumbled blue cheese
salt and pepper as desired
1 1/2 tsp olive oil
1 1/2 tsp butter
1 ripe pear, cut into 16 wedges
1. Cut a horizontal slit through the thickest portion of each pork chop to form a pocket. Stuff 2 Tbsp blue cheese into each pocket. Season with salt and pepper as desired.
2. Heat a large non-stick pan over medium-high heat. Add olive oil. Sauté pork for 3 minutes on each side or until done. Remove pork from pan and let stand for 5 minutes.
3. Melt butter in pan. Add pear and sprinkle with salt and pepper as desired. Sauté 4 minutes or until lightly browned. Serve with pork.
Nutrition Information per Serving: 246 calories, 13g fat, 5.5 g saturated fat, 24.4 g protein, 81 mg cholesterol
Cooking Light October 2011