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Blue Cheese-Stuffed Pork Chops with Pears

Photo: Randy Mayor; Styling: Leigh Ann Ross
Hands-on time 24 mins
Total time 24 mins
Yield Serves 4 (serving size: 1 stuffed pork chop and 4 pear wedges)
This quick-cooking dish offers a nice balance of savory and sweet tastes. Serve with a side of simple roasted Brussels sprouts for a special meal that's full of fall flavors.

Ingredients

  • 4 (4-ounce) boneless center-cut loin pork chops, trimmed
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 teaspoons olive oil
  • 1 1/2 teaspoons butter
  • 1 ripe pear, cored and cut into 16 wedges

Nutrition Information

  • calories 246
  • fat 13 g
  • satfat 5.5 g
  • monofat 1 g
  • polyfat 4.8 g
  • protein 24.4 g
  • carbohydrate 7.3 g
  • fiber 1.4 g
  • cholesterol 81 mg
  • iron 0.8 mg
  • sodium 493 mg
  • calcium 98 mg

How to Make It

  1. 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 1/4 teaspoon salt and 1/4 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.

  2. Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.