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Pork Chops with Blue Cheese Sauce Recipe

Pork Chops with Blue Cheese Sauce Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

1 pork chop with 3 tablespoons sauce: 263 calories, 11g fat (5g saturated fat), 94mg cholesterol, 176mg sodium, 5g carbohydrate (2g sugars, 0g fiber), 33g protein Diabetic Exchanges: 5 lean meat, 0 fat.

Reviews for Pork Chops with Blue Cheese Sauce

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MY REVIEW 220618
Reviewed Feb. 16, 2015

"this is a really good recipe I will definitely make these again."

ppolen 219260
Reviewed Jan. 30, 2015

"Very tasty sauce! Even my pork chop-hating daughter loves this one!"

j_sirianni 176204
Reviewed Aug. 2, 2014

"I have made this several times. I usually only have regular onion on hand so I use that instead of the green onion. I have also never used the tablespoon of chicken broth, just so i didn't have to open a brand new can for that little bit. It still turns out great! My husband loves it. A recipe we go to again and again."

annrms 176109
Reviewed Apr. 7, 2014

"We thoroughly enjoyed these pork chops. They were easy to make. I made the sauce before cooking the chops and kept it warm. We loved the taste.... Makes an elegant presentation. I agree, the nutmeg was a great addition to the pepper."

ShawnyD 181135
Reviewed Feb. 23, 2013

"Husband and I loved the this recipe! Made it exactly as written. Will do this again."

foodchickie 103398
Reviewed Feb. 20, 2013

"This recipe is easy and is most delicious."

Colnight 142628
Reviewed Oct. 15, 2012

"Had taken out some pork chops for dinner for my husband, but he had to leave to work early. He's a plain guy, nothing on. So I ended up making them just for myself, and I wanted something different than plain. Found this recipe, was this ever good and easy. Will make it again."

TessaMB 175752
Reviewed Mar. 26, 2012

"Deceptively simple to make and delicious. Easy enough for a week night dinner but fancy enough to serve to company. Im adding this recipe to my do again list."

karinpastry 164816
Reviewed Feb. 15, 2011

"Looked the blue cheese sauce. I'm telling you make mashed potato's with this dish and your loved ones will give you a high 5!"

dmwilmoth 164813
Reviewed Dec. 21, 2010

"I made this last night, and let me tell you how yummy it was! I made the sauce exactly as the recipe states and it was so flavorful and creamy. I can see using it on filet mignon or a burger topping too. For me personally, I don't like bone-in pork chops, so I used a pork loin that I cut into medallions and sauteed with salt, pepper and dried marjoram (for fun). Love love!"

l2bake 175749
Reviewed Dec. 5, 2010

"I too made this with feta cheese instead of the blue cheese. They were wonderful!"

Emproper 177751
Reviewed Aug. 21, 2010

"This was very good. I used feta instead of blue cheese b/c I had some in the fridge. I also used a little more butter to make sure the sauce wouldn't break."

vajudybug 181133
Reviewed Dec. 2, 2008

"I made this easy recipe yesterday and it was wonderful. My husband really liked it too. It looks and tastes like company's coming."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.