Blue Cheese Stuffed Pork Chops
Serves 6 (serving size: 1 stuffed pork chop and 4 pear wedges)
6 (4-ounce) boneless center-cut loin pork chops, trimmed – $8.97
3/4 cup (3 ounces) crumbled blue cheese – $1.79
1/2 + 1/4 teaspoon kosher salt, divided – $.05
1/2 + 1/4 teaspoon freshly ground black pepper, divided – $.05
2 1/4 teaspoons olive oil – $.11
2 1/4 teaspoons butter – $.07
1 1/2 ripe pear, cored and cut into 24 wedges – $1.50
Total Cost – $12.54
Cost Per Servings – $2.09
Prep Day: Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Freeze in a single layer in freezer bag.
Serve Day: Thaw. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. 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. Remove pork from pan, and let stand for 5 minutes.
Melt butter in pan; swirl to coat. Add pear; 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.
Northerly Nosh 