Pork Chops with Blue Cheese Gravy

Hubby decided to make dinner one night and was in the mood for some pork. He found this recipe and cooked it up on by himself. I love it when he cooks for me! The blue cheese gravy on these pork chops is amazing. We both really enjoyed this and plan to make it again some time.

Pork Chops with Blue Cheese Gravy – from Allrecipes.com
2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled

Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.

Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

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4 Responses to “Spaghetti and Meatballs for a Crowd”

  1. #
    1
    Nancy Blume-Watson — November 30, 2013 at 1:42 pm

    Jen made the meatballs for our family. She made both regular spaghetti and spaghetti squash for the carb watchers in the family. I chose the spaghetti squash to go with the meatballs and it was delicious! My only dissapointment was there were none left over when I checked the fridge for lunch! I can’t wait to make these!!!

    • beantownbaker — December 1st, 2013 @ 6:51 pm

      Let me know how they turn out for you. I’ve subbed bacon for the prosciutto in the meatballs in the past before. It makes a LOT so be ready for leftovers/

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    2
    schatzi — March 19, 2014 at 12:59 pm

    I use a 19 oz package of Johnsonville Italian sausage (hot) for the ground pork and prosciutto when i make these meatballs. The gelatin is a key ingredient (don’t omit).
    I grew up in an Italian home and I gotta tell ya this is my go-to recipe for the best meatballs and spaghetti sauce.
    Making it this weekend for my manicotti — looking forward to the compliments!

    • beantownbaker — March 25th, 2014 @ 9:27 pm

      So glad you agree that this is a great recipe! The gelatin is definitely a key ingredient.

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