A rich, creamy blue cheese sauce pairs perfectly with pork. Steamed vegetables seem to be the best to be served with, but celeriac chips would be a spectacular upgrade to this dish.
4 thick-cut pork chops
1/2 teaspoon freshly ground black pepper, or to taste
225ml pot double cream
50g blue cheese, crumbled
Melt butter in a large frying pan, over medium heat. Season the pork chops with black pepper. 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 frying pan, loosening any bits stuck to the bottom.
Stir in blue cheese.
Cook, stirring constantly until sauce thickens, about 5 minutes.
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