Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pork Chops With Pears, Blue Cheese And Green Peppercorns
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- #83633
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
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 (e.g., Bosc, Bartlett or Anjou)
2 tablespoons butter
1 tablespoon crushed green peppercorns
1/4 cup crumbled blue cheese
directions
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 4-5 minutes per side. Remove chops to a serving platter and keep warm.
Meanwhile, cut pears in half lengthwise and core. Do not peel. Slice pears in 1/8-inch slices.
Melt butter in the 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.
added by
Angiebaby
nutrition data
Nutritional data has not been calculated yet.
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