Rating: 4.5 stars
30 Ratings
  • 5 star values: 20
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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.

Wendy Kalen
Recipe by Cooking Light October 2011

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
24 mins
total:
24 mins
Yield:
Serves 4 (serving size: 1 stuffed pork chop and 4 pear wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

246 calories; fat 13g; saturated fat 5.5g; mono fat 1g; poly fat 4.8g; protein 24.4g; carbohydrates 7.3g; fiber 1.4g; cholesterol 81mg; iron 0.8mg; sodium 493mg; calcium 98mg.
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