This quick-cooking dish offers a nice balance of savory and sweet tastes. Serve with a side of simple roasted Brussels sprouts for a special meal that's full of fall flavors.

Blue Cheese-Stuffed Pork Chops with Pears

(4-ounce) boneless center-cut loin pork chops, trimmed

(2 ounces) crumbled blue cheese

½ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

olive oil

butter

pear,

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. 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.


This recipe was very disappointing.  The only thing that tasted good were the pears.  I personally think it needs a sauce.

This was okay, I'm not big on blue cheese and meat together and the pork was sort of dry for it took a lot longer to cook than the recipe stated.

Very nice flavors in this recipe, and so easy and inexpensive to make with so few ingredients. I used a pork tenderloin that I cut up instead of pork chops, and it worked well. I used 2 pears, but could have used even more.

 This was so quick and easy - It takes me always twice as long to make a recipe as the instructions say it will.  But this one actually only took a few minutes to prepare.  I used crumbled feta cheese instead of blue cheese (only because I already had it on hand and didn't want to spend another $5).  It was wonderful with the feta and the pears were delicious.  We served this with the following green bean recipe (all around delicious!!):

http://www.myrecipes.com/recipe/green-beans-lemon-walnuts-50400000123013/ 

Solid dish.  The sweet from the pears sets off the savory from the blue cheese nicely.  I edited the recipe a little.  I omitted the salt entirely.  I seared the chops and then baked at 350 instead of pan frying (the filling will entirely melt and ooze out but that's how I like it). I mixed the sauteed pears in with some basmati rice, and added a little butter, pepper, blue cheese, and rosemary.  I served the chops over wilted spinach sauteed in olive oil instead of with brussels.  Husband said the dish was flavored too strong, but he's also asked me to make him plain white rice for dinner before (yes, white rice and nothing else)--he likes he food really bland.  Easy weeknight meal with easy clean-up that would be suitable for company paired with a nice white wine :)

This meal was fantastic.  My friend and I paired it with roasted brussels sprouts which was great with the blue cheese from the pork.  But be careful not to flip the pork too much or you'll lose the cheese.  4 minutes on each side seemed to be best. I'll definitely be cooking this again!

These were truly delicious and seemingly decadent. A huge hit with my husband, and me, too! We're both blue cheese lovers, but the combo of flavors with the pears made it really outstanding. Will become a staple in our house.

Fantastic and quick.  Had some trouble with cheese melting out but also didn't get the full amount in each pork chop so sprinkled the remaining overtop at the end.

Made to recipe using smoked blue cheese and chops larger than called-for.  The browned pear slices were very good.  Served with brussels sprouts &amp; smashed carrots.  Only after dinner was done did we notice the unused oven -- the magazine's first step was to preheat to 400 but they've fixed it for the website.

I made this last night for dinner and we loved it! I made a lot of substitutions but it still came out great! I used turkey breast instead of pork chops, feta cheese instead of blue cheese, and apples instead of pears. We don't eat pork and feta cheese and apples are what I had on hand. I also added some fresh spinach leaves. I did not use olive oil in my pan I used a little sherry cooking wine. This is a great recipe because you can sub items and it still stands out.

This is a delicious and easy fall meal.  The pears were perfect with the pork chops.  The only problem was the cheese was melting out of the pork chops before it was cooked all the way through.

Good recipe, but the one in the magazine was really confusing. The first step listed is to heat the oven to 400*,  but nothing more is ever said about the oven. I had to come on here to find out what to do with that step.  CL usually does a great job of vetting the recipes before they make it to the magazine, so I know this is a fluke...but it might help if they put something at the top of the online version to help those looking for that info.

Just made this tonight and it was a big hit. My husband loved it and said it was definitely a repeat. Like somebody said, don't skip the pears it makes the dish!

What a great recipe.  I used bone in also just personal preference.  I also brined the chops for a couple of hours.  I did half blue cheese &amp; half goat cheese.  The pears were really a great accompaniment.

Very nice dish; only did 2 chops and used bone in rib loin, as that was what I had on hand.  Didn't need much cheese, but like the idea of mixing goat cheese with the blue for the next time.  Served with brown rice and steamed green beans with toasted almonds and tossed the extra blue cheese I had crumbled on top of the beans and the pears. Sure this would be very nice with apples as well, for those who prefer a more tart taste as compared to the sweetness of the pears.

I enjoyed this quick recipe but did find the pear overly sweet.  Served it with brussel sprouts and leftover rice.

Wonderful, quick dish for a busy night. I didn't use any of the salt and it was perfect without it. I used a 50-50 blend of crumbled blue cheese and crumbled goat cheese which I would HIGHLY recommend if you like goat cheese. The pears make the dish so don't skip them!

I made these pork chops last night and they were great!!  Rather than pan frying them, I grilled them and made the sauce on top of the stove.  The item I eliminated was the extra salt both on the chops and the pears although I did use freshly ground pepper on both.My husband who usually does not like fruit on his meat, couldn't get enough of the pears--the sauce was a wonderful complement to the pork.  He is already asking me to make it again!!  We had the grilled zucchini with breadcrumbs from the Sept issue with it.

I used gorgonzola instead of blue cheese--not as "bitey"--smoother.  Loved this recipe.  Very easy.  I closed the cut opening with one toothpick.  Will make this one often.

This recipe is awesome. It was super easy to make, although I ended up cooking the chops for 5 minutes on each side. The pears are absolutely delicious, and I plan on making them a staple for us, since they go with lots of different kinds of meats. Definitely worth making again!

 My family loved this! I made with with Rachel Ray's Balsamic Brussels Sprouts (http://www.rachaelray.com/recipe.php?recipe_id=164). I would definitely make this again - it was super fast and easy. I think apples would work just as well as pears. 

Excellent recipe. We did not use kosher salt so it was way too salty. If you are using regular salt use about 1/4. We loved the blue cheese with the pork but will use a bit less next time. The cheese overwhelms the pork a bit for my tastes. We had stuffed zuchini instead of pears but I think the pears would have been perfect- a little sweet would set off the pork perfectly.

Easy and quick to fix - took us about 15 minutes. Very satisfying and filling.
Marilyn

blue cheese-stuffed pork chops with pears

Total: 24 minutes

Servings: 2.5

Cost: $14.27 /serving

Author : Wendy Kalen

Ingredients

Instructions

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