Stuffed chops that aren't
baked. Make your weekday meal taste like special occasion. Serve
along side Caeser salad, green bean casserole and warmed French
bread.
Pork
Chops a la Blue
- 4 boneless loin chops,
1-inch thick, cut with pocket
1 tablespoon lemon pepper
4 ounces blue cheese - divided into 4 portions
4 tablespoons walnuts, coarsely chopped
2 teaspoons vegetable oil
2 tablespoons parsley, snipped
- Stuff each chop with one
tablespoon walnuts and a portion of blue cheese. Coat both sides
of chops with lemon pepper.
- Heat oil in a large heavy
skillet over medium-high heat. Brown chops quickly on both sides.
Lower heat to medium; cook for a total of 15 minutes.
- Serve immediately, garnished
with parsley.
Serves 4.
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
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