Monday, October 24, 2011

Blue Cheese-Stuffed Pork Chops with Pears

I'm so sorry to keep my aspiring readers and cooks in the kitchen waiting for new recipes. Here is a new one I just tried tonight. I obtained this from Cooking Light, and I will post the nutritional facts below. I did make some adjustments to the recipe, so just follow along and enjoy! It was a treat for dinner tonight. :)

Blue Cheese-Stuffed Pork Chops with Pears

4 (4 oz.) boneless butterfly pork chops
1/2 cup (2 ounces) crumbled blue cheese
1 1/2 tbsp. olive oil
Pepper
Lawry's
Garlic salt
1/2 cup spinach, chopped
1 red pear, cored and cut into wedges

1. Preheat the oven to 400 F.

2. Cut off excess fat of butterfly chops, and pound out each pork chop with a meat tenderizer.

3. Add 2 tbsp. of blue cheese and a bit of chopped spinach into each flattened pork chop. Fold over and sprinkle pepper, Lawry's, and garlic on outside of pork chops.

4. Coat fry pan with 1 tbsp. olive oil and put stuffed pork chops to sear both sides. Remove pork chop and put into baking dish. Put seared pork chops into oven for 15-20 minutes until well cooked.

5. Serve with sauteed Brussel sprouts and onions and 1/2 Asian red pear for dessert. You could sautee the pear in butter, but just eating the pear plain is just as good! :)

Bon Appetit! :)

Per Serving for Pork Chops
Calories: 246
Fat: 13 g
Protein: 24.4 g
Carbs: 7.3 g
Fiber: 1.4 g
Sodium: 493 mg

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