Seared Pork Chops with Blue Cheese and Sage-Cider Sauce
4 ea Pork loin cutlet or chops (6-8 ounces each)
3 oz Blue cheese (good quality, crumbled)
to taste Fresh Cracked Black Pepper
to taste Sea Salt
- Pre heat oven to 400 degrees. Place a sauté pan over medium-high heat. When pan is heating, season the pork with sea salt and black pepper.
- Sear the pork for 2 minutes, turn over and sear the other side for an additional 2 minutes. Pork should just be starting to turn a nice golden brown, that’s good.
- Remove pork from pan and place on a baking sheet. Place pork in oven and roast for about 8 – 10 minutes. When the internal temperature of the pork hits 140 degrees, remove from oven and evenly sprinkle the bleu cheese on the chops. Place back in oven to melt the cheese (about 3-5 minutes)
- Remove from oven and serve with 2 ounces of sage-cider sauce. (recipe follows)
12 oz Apple Cider
½ oz Fresh Sage (minced)
¼ cup Onion (minced)
cornstarch (for slurry)
- Place onion in a medium sauce pan and place over medium-high heat. Sweat onions for 2 minutes. Add sage and cider and lower heat to medium.
- Bring to a simmer and reduce by 1/3. When cider is reduced, mix cornstarch with cold water to combine.
- Slowly add enough cornstarch slurry to thicken the sauce just a bit. When sauce is thickened, remove from heat and serve with pork.