Pork Chop with Shallot-Blue Cheese Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 ounce(s) pork chop, 1/2 inch thick |
salt and freshly ground pepper |
4-5 small shallots 1/2 inch chunks |
leaves from 2 sprigs of thyme |
3-4 tablespoon(s) water |
1 tablespoon(s) blue cheese |
Directions:
1. Coat frying pan with cooking oil spray.
2. Season the pork chop generously on both sides with sal and pepper, then press the chop into the center of the skillet. Scatter with shallots and thyme and place over medium heat. Cook the chop unndisturbed until you hear it start to sizzel, about 2 minutes, adn then just until it turns pale and ver slightly starts to brown on the bottom, another minute or two. (The chop won't be comletely brown because of the low heat)
3. Turn the chop over, reduce the heat to medium-low, cover and cook the chop until thermometer inserted into the center of the chop registers 140 degrees, 2-4 minutes. Transfer the chop to a plate and cover loosely with foil.
4. Add 2 tbls. water to the skillet; increase the heat to medium-high and stir to dislodge the shallots and scrape up any browned bits. Cook, stirring occasionally until the shallots are translucent and tender and the liquid has reduced to a glaze; 2-3 minutes.
5. Add the blue cheese, stirring until it melts. Add enough water (1-2 tbls.) to form a sauce, stirring until well incorporated.
6. Drizzle sauce of port chop.
7. Nutrition: Per Serving
8. cal., 29 g protein, 7 g carbs, 10 g fat, 5 g saturated fat, 80 mg chol,
9. mg sodium, 0 g fiber, 0 g sugar
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