Pork Chops with
Pears, Blue Cheese and Green Peppercorns
Make the most of fresh pears when they are at their peak season. Serve this savory dish with buttered Brussels sprouts, romaine salad with Caesar dressing and hot French bread.
4 boneless pork chops, 3/4-inch thick
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 medium firm, ripe pears (Bosc, Bartlett or Anjou)
2 tablespoons butter
1 tablespoon crushed green peppercorns
1/4 cup crumbled blue cheese
- Heat a large heavy skillet over medium-high heat. Brush chops lightly with oil and season with salt and white pepper. Cook, turning occasionally, until evenly browned on both sides and just done, about 4 to 5 minutes per side. Remove chops to a serving platter; keep warm.
- Meanwhile, cut pears in half lengthwise and core; do not peel. Slice pears in 1/8-inch slices.
- Melt butter in same skillet; cook pears in butter for 1 minute, stirring gently to coat completely with butter. Stir in the peppercorns and cook, stirring constantly but gently, for 2 minutes more.
- Spoon the pear sauce over chops. Sprinkle with blue cheese.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.