Solo: Blue Rock Pork

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Solo: Blue Rock Pork

Pork Chop with a rich and creamy Blue Rock sauce. Served with red cabbage, mint and red onion salad and warm buttery swiss chard.

Ingredients to serve 1

  • 1 x boneless pork chop
  • 50g x Fairview Blue Rock – crumbled
  • 50ml x cream
  • ⅛ x red cabbage – slice thinly
  • 3g x mint – tear into small pieces
  • ⅛ x red onion – slice thinly
  • ¼ x lemon – juice
  • 50g x swiss chard – remove stalks, slice into ribbons (5cm)
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x paper towels (from your pantry)
  • . x salt and black pepper (from your pantry)


Step 1

Prepare all ingredients as indicated above.

Step 2

Mix the red cabbage, red onion and mint. Dress with lemon juice, olive oil and salt and pepper to taste. Set aside.

Step 3

Place the Blue Rock cheese into a small pan on a low heat and gently melt the cheese, stirring often for about 1-2 minutes. Add the cream and mix until the cheese is completely melted. Season with salt and black pepper to taste.

Step 4

Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each chop to prevent them from curling up in the pan. Then season the chops on both sides with salt and pepper.

Step 5

Place a few glugs of olive oil in a large frying pan on medium–high heat. Add the chops, pan fry on both sides for 2-3 minutes each – turning only once. Don’t forget to roast the fat edge – hold the pork chop on its edge (using tongs or 2 spoons) to crisp it up. Remove from stove. Place the chops on a plate and cover with tin foil. Leave to rest.

Step 6

Wipe the pan out with some paper towels (be careful of the hot fat). Add some butter to the pan and place on medium heat. Cook the swiss chard until wilted, about 1 minute and season to taste.

Step 7

Serve the pork chop with some Blue Rock sauce over the top, along with the red cabbage salad and buttery swiss chard.