Did your family ever get together for Sunday Night Suppers? We love this tradition and preserving it within our own family. There is something almost sacred these days about everyone gathering around the table, taking a moment to slow down, and share a meal together. And, yes, food is often described as a form of comfort. We can’t help but think, though, of the ways that conversation and laughter and time with those we love the most while eating a meal provides that feeling of comfort too.
This Blue Cheese Stuffed Pork Chops with Pears recipe is a favorite Sunday Night Supper in our home when we are running short on time, but still want a hot meal that tastes like we spent all day on it. We often serve it with roasted brussels sprouts (Ina Garten’s recipe is ahhhhmazing. And, that’s not an easy thing to say about brussels sprouts) or sautéed green beans; mashed or roasted potatoes would also be great to round out the meal. We hope you are enjoying your Sunday. And, that you can take a few moments to recognize the small, everyday blessings — like a favorite meal shared with family on a beautiful fall evening.
Blue Cheese Stuffed Pork Chops with Pears
adapted from Cooking Light Magazine recipe, October 2011
4 boneless center-cut loin pork chops, trimmed (about 4-ounces each)
1/2 cup (2 ounces) crumbled blue cheese (more if you’d like!)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 Tablespoon olive oil
1 Tablespoon butter
2-3 ripe pears, cored and sliced into thin wedges
1. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork.
2. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. (The cheese may start to melt and ooze out — that’s OK!) Remove pork from pan, and let stand for 5 minutes.
2. Melt butter in pan; swirl to coat. Add pear slices; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.