Recipe

Pork with Blue Cheese & Pears

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Pork with Blue Cheese & Pears

Pork chops stuffed with blue cheese, with sautéed pears, buttered green beans and walnuts.




Ingredients to serve 2

  • 2 x boneless pork chops
  • 50g x blue cheese
  • 1 x pears
  • 100g x green beans
  • 1 tbsp x crushed walnuts
  • . x butter (from your pantry)
  • . x olive oil, salt & pepper (from your pantry)
  • . x tin foil (from your pantry)

Ingredients to serve 4

  • 4 x boneless pork chops
  • 100g x blue cheese
  • 2 x pears
  • 200g x green beans
  • 4 tbsp x crushed walnuts
  • . x butter (from your pantry)
  • . x olive oil, salt & pepper (from your pantry)
  • . x tin foil (from your pantry)

Method

Step 1

Crumble the blue cheese.

Step 2

Place a large frying pan on the stove on high heat.

Step 3

Place the pork chops on a cutting board. Cut a horizontal slit through thickest portion of each chop to form a pocket (on the opposite side to the fat edge). Stuff 2 tablespoons crumbled blue cheese into each pocket. Rub the chops all over with olive oil and season well with salt and pepper. When the pan is hot, place the chops in the pan and fry for 3 to 4 minutes each side turning only once with tongs (or spoons). When done, sear the edges by standing the chop on its end in the pan. Transfer the chops to a plate, cover with tin foil and allow to rest.

Step 4

Place a large saucepan of lightly salted water on to boil. Cut the ends of the beans off. Add the beans to the boiling water. Cook for 4 minutes. Drain in a colander and return the beans to the saucepan (off the stove). Add a knob of butter and swirl to coat. Add the walnuts and toss. Set aside and keep warm.

Step 5

Cut the pears into thin wedges – about 8 pieces per pear. Cut out the seeds/core. Melt a knob of butter in a small frying pan over medium heat. Add the pears and scatter with freshly ground salt and pepper. Sauté for a minute or two on each side until lightly browned.

Step 6

To serve, divide the beans between the plates. Top with a pork chop and pears.