I participate in a cooking board with a lovely bunch of ladies/bloggers. There is a daily post for dinner blog updates and I love scrolling the list to look for new recipes for us to try. Kylee, author of Kylee Cooks, posted this recipe for Blue Cheese Topped Pork Chops and I was immediately sold. Ron and I absolutely love blue cheese and are pretty guaranteed to like anything that it is in. I loved that this recipe was so quick to prep and cook- perfect for a weeknight. Kylee’s recipe recommends either broil or pan fry. I opted to fry the pork chops in a bit of olive oil prior to broiling with the blue cheese topping. For the topping we used fresh chives from our garden for a little bite. I did not do it this time, but I may mix a bit of Dijon mustard in to the topping or brushed on the pork chop next time because I love mustard and blue cheese together. Broiling the pork chops with the topping gives a delicious cheese crust on top of a juicy pork chop- delicious! Ron, Kellen and I loved this meal! Kellen loved picking the blue cheese crumbles off the top of his chops (he has been a blue cheese lover since he tried the stuff!).
If you are looking for a delicious weeknight recipe give this a try!
4 boneless pork chops, 3/4-inch thick
1/2 cup blue cheese, crumbled
1 cup soft bread crumbs (make by throwing some bread into a food processor)
2 tsp chives, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
3 tsp olive oil, divided
Stir together bread crumbs, cheese, chives, 1 tsp oil, salt and pepper. Set aside.
Heat a skillet with 2 tsp of olive oil and add pork chops once the oil is hot. Cook 3-4 minutes per side and remove from pan. Place pork chops on a broiler pan or a oven safe cooking dish lined with foil.
Spread crumb mixture evenly on chops and press into the pork chops. Broil about 2 minutes or until crumbs are browned and cheese starts to melt (make sure to watch because they can burn quickly).
Remove from heat and let rest for 2 minutes before serving