Sometimes a sauce is just a sauce, but with these tender chops, it really makes the dish. If you like a little spice, mix a pinch of nutmeg with the black pepper before you sprinkle it on the meat. —Kathleen Specht, Clinton, Montana
- 4 bone-in pork loin chops (7 ounces each)
- 1 teaspoon coarsely ground pepper
- 1 teaspoon butter
- 1 green onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 2/3 cup fat-free milk
- 3 tablespoons crumbled blue cheese
- 1 tablespoon white wine or reduced-sodium chicken broth
- Preheat broiler. Sprinkle pork chops on both sides with pepper; place on a broiler pan coated with cooking spray. Broil 4-5 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
- Meanwhile, in a small saucepan, heat butter over medium-high heat. Add green onion and garlic; cook and stir until tender. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add cheese and wine; heat through. Serve chops with sauce. Yield: 4 servings.
Originally published as Pork Chops with Blue Cheese Sauce in Healthy Cooking December/January 2009, p60
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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