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+--- Thread: French Pork Chops w/Walnuts&Blue Cheese (/thread-476.html)
- tandkvd - 03-16-2004
If all meals were like this I could stick with a diet. I found this recipie on the Atkins Web-Site.
Three elements in this recipe--sweet pork, the woodsy flavor of toasted nuts and the salty tang of blue cheese turn plain chops into a memorable entree.
4 4-ounce boneless center-cut pork loin chops
1/4 cup chopped walnuts
1 tablespoon canola oil
2 ounces Roquefort cheese or similar blue cheese (about 1/2 cup)
2 green onions, chopped
1/4 teaspoon freshly ground black pepper
1/2 cup water
metric
1. In heavy skillet over high heat, toss walnuts until they just begin to brown, about 3 minutes. Transfer nuts to a small bowl. Add oil and heat over high heat. Brown chops about 1 minute on each side. Cover pan, reduce heat to low and cook chops 6 minutes, just until cooked through.
2. While chops cook, combine cheese, green onions, and pepper with nuts and mix well. Transfer chops to a platter and return pan to the stove. Pour in water; bring to a boil, scraping up brown bits on bottom of pan. Cook until juices thicken slightly. Pour juice over chops and top with nut
mixture.
I found a half bottle of Bonny Doon BHR in the back of the fridge. I had opened it Saturday and poured it into a half bottle. I thought it may be bad by now, but that methode of keeping wine realy works. It was great with the chops, sliced tomatoes & asparagus.
[This message has been edited by tandkvd (edited 03-16-2004).]
- winoweenie - 03-17-2004
Sounds like a weener there Taank. I'll put that sucker on the front burner Sat. WW
- wondersofwine - 03-17-2004
Sounds great! Thanks for passing it on. I have used a recipe in the past for butterfly pork chops stuffed with Gorgonzola cheese. Also a tasty dish.
- Thomas - 03-17-2004
Looks--sounds--great!