20 minutes
A rich and savory dish featuring seared pork chops smothered in a creamy blue cheese sauce.
Boneless pork chops, none
each
Himalayan Pink Salt, none
to taste
Freshly Ground Black Pepper, none
to taste
Unsalted Butter, none
tablespoons
Blue Cheese Crumbles, none
cups
Heavy Whipping Cream, none
cups
Sour Cream, none
cups
1. Prepare Pork Chops
Pat the pork chops dry with a paper towel. Season both sides generously with pink salt and freshly ground black pepper until they look matte and the surface is no longer shiny.
2. Sear Pork Chops
Melt two tablespoons of butter in a medium skillet over medium heat. Once the butter has started to sizzle, add the pork chops to the skillet. Sear them for about three minutes on each side until they develop a golden-brown crust. Transfer the pork chops to a plate and let them rest for three to five minutes.
3. Prepare Blue Cheese Sauce
In a medium saucepan over medium heat, melt the blue cheese crumbles. Stir frequently to ensure it melts evenly and doesn't stick to the pan. Once the blue cheese has melted, stir in the heavy whipping cream and sour cream. Let the mixture simmer for a few minutes until it is well combined and slightly thickened.
4. Combine Pork Juices with Sauce
Take the resting pork chops and pour any juices that have collected on the plate into the blue cheese mixture. This step enhances the sauce with the savory flavors from the pork. Let the sauce simmer for a few more minutes until it thickens slightly.
5. Serve Pork Chops
Plate the rested pork chops and generously pour the blue cheese sauce over them. Serve immediately and enjoy the rich, savory flavors.
Use a meat thermometer to cook pork chops to 145°F (63°C) and allow a 3-minute rest for the perfect texture.
Start with high-quality, bone-in pork chops and opt for artisanal or cave-aged blue cheese for a deeper flavor profile.
Let the pork chops rest tented with foil after cooking to allow juices to redistribute.
Consider a quick brine for juicier pork chops, soaking them for 30 minutes to 2 hours in a saltwater solution.
Use a very hot cast-iron skillet to sear the pork chops without overcrowding the pan.
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