Monday, February 4, 2013

Butterflied Pork Chops with Gorgonzola-Pear Topping

Butterflied Pork Chops with Gorgonzola-Pear Topping
 
Ingredients:
4 boneless, butterflied pork chops
Olive oil
Salt and freshly ground black pepper
1 medium shallot, finely chopped
2 Bartlett pears, peeled and diced
2/3 cup crumbled Gorgonzola cheese


Directions:
Preheat the oven to 400°F and coat a shallow baking pan with nonstick spray.

Arrange the chops in a single layer on the prepared pan, brush with a little olive oil and season with salt and pepper.

Combine the shallot, pears and Gorgonzola cheese in a small bowl. Spoon onto the pork chops and bake for 9 to 12 minutes, until the pork reaches a desired doneness.


Recipe Notes:
If you can't get butterflied pork chops, purchase boneless chops between 3/4 and 1-inch thick, slice them in half horizontally to within 1/4 inch of the edge, open the chop, flatten, and proceed with the recipe.
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What's for dinner...SHAG?


Butterflied Pork Chops with Gorgonzola-Pear Topping



Ingredients:
4 boneless, butterflied pork chops
Olive oil
Salt and freshly ground black pepper
1 medium shallot, finely chopped
2 Bartlett pears, peeled and diced
2/3 cup crumbled Gorgonzola cheese


Directions: 
Preheat the oven to 400°F and coat a shallow baking pan with nonstick spray.

Arrange the chops in a single layer on the prepared pan, brush with a little olive oil and season with salt and pepper.

Combine the shallot, pears and Gorgonzola cheese in a small bowl. Spoon onto the pork chops and bake for 9 to 12 minutes, until the pork reaches a desired doneness.


Recipe Notes: 
If you can't get butterflied pork chops, purchase boneless chops between 3/4 and 1-inch thick, slice them in half horizontally to within 1/4 inch of the edge, open the chop, flatten, and proceed with the recipe.

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