Saturday, May 2, 2015

Starvin' Like Marvin: Bleu Cheese and Pear Pork Chops

Stick with your Wingman and you won't be eating eyeballs. Really, dafuq?
It's been a good minute since I last gave you guys a little kitchen knowledge hookup. Way too long, as a matter of fact. I started y'all off with a very simple and basic meal, Lemon-Infused Kielbasa and Broccoli. Now that you've mastered that, let's move on to something a lot more complex in its flavors, yet still wicked easy to make.

What'll you need?

A small package of pork chops. I prefer boneless in my cooking but you can do whatever you want. You can use pork steaks if you want. Need some great knowledge on pork chops? Then carry your browser here.

Butter. Salt & Pepper. You know, basic stuff that you need to have in your residence.

Two or three pears. They're a fruit. They're very good for you. I've done this with a couple different kinds of pears, like Bosc and Anjou. The Bosc were a little softer and cooked down faster than the firmer Anjou. Slice the pears into julienne strips.

A five-ounce tub of blue cheese crumbles. Gentlemen, if you think it is spelled "blue" and only comes in a cheap liquid form for dipping hot wings in at B-dubs, you should be slapped.

Now... melt some butter in a frying pan on medium-high heat. A couple heaping tablespoons of it. Season your chops with salt and pepper. (Never underestimate the value of coarsely ground sea salt and freshly cracked black pepper. ) Add your chops to the butter and cook them till done, a good three to four minutes per side. Pork needs to be cooked thoroughly to avoid trichinosis.
First side done. Note that the chops are still pink. Keep cooking.

Looking done and delicious. Now set them aside..

Remove the chops from the pan and set them aside. To the pan add the pear slices and cook them down for a good five minutes till they soften up and absorb the buttery porky flavors in the pan.

Set your chops on your serving plates and on top of them put some of the cooked pears. On top of the pears, add a tablespoon or two of bleu cheese crumbles. The tartness of the cheese balances the sweetness of the pears and creates a delicious accompaniment to the pork. This dish would go well with couscous or some red skinned mashed potatoes and asparagus.

Go forth and be hungry no more. Who's got your back? I do. 

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