Make the most of fresh pears when they
are at their peak season. Serve this savory dish with buttered
Brussels spouts, romaine salad with Caesar dressing and hot French
bread.
Pork Chops
with Pears, Blue Cheese and Green Peppercorns
- 4 boneless pork chops,
3/4-inch thick
Vegetable oil
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.
Nutrition Facts
Calories 288 calories
Protein 25 grams
Fat 15 grams
Sodium 351 milligrams
Cholesterol 91 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
