Pork Chops with Blue Cheese Gravy
2 Tbsp. butter
4 pork chops
½ tsp. freshly ground black pepper
½ tsp. garlic powder
½ cup heavy cream
4 oz. blue cheese
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 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.
The sauce was very tasty, but I should used a whole cup of cream. The mushrooms needed more flavor; I sprinkled them with a quarter-teaspoon of seasoned salt, but they probably could have stood twice that much.
4 pork chops
½ tsp. freshly ground black pepper
½ tsp. garlic powder
½ cup heavy cream
4 oz. blue cheese
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 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.
The sauce was very tasty, but I should used a whole cup of cream. The mushrooms needed more flavor; I sprinkled them with a quarter-teaspoon of seasoned salt, but they probably could have stood twice that much.