Pork Chops with Blue Cheese

    35 min

    A rich, creamy blue cheese sauce pairs perfectly with pork.

    641 people made this

    Serves: 4 

    • 30g (1 oz) butter
    • 4 thick cut pork chops
    • 1/2 teaspoon freshly ground black pepper, or to taste
    • 1 (227ml) pot double cream
    • 50g (2 oz) blue cheese, crumbled

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. 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.
    2. 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. Pour sauce over warm pork chops.

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    Reviews & ratings
    Average global rating:

    Reviews in English (537)


    We loved this, very tasty and so easy to make. Firm favourite from now on.  -  09 May 2018


    This is a really Easy tasty recipe, I have made this now several times. Lovely!  -  12 Dec 2014


    I came across this recipe quite by accident. Delicious, moist, I mean almost to die for. It is simple and quick to prepare. I always try to make a recipe exactly as stated first so I can fairly judge it. I tried this with out added bluecheese. It is mild and delicious. Even my non bluecheese eaters loved the gravy. For those of us who like a bit more bluecheese I added more and it also was excellent. I love gravies made with whipping cream. I however can not afford the calories on a regular basis as they tend to go to my hips. The next time I make this I will make the gravie with nonfat half-n-half, nonfat canned milk, or nonfat milk. When I use nonfat milk in place of whipping cream or half-n-half I add 1 tablespoon of cornstarch for thickening per cup of liqued. I will also use olive-oil in place of butter. I like some of the other reviewers sauteed mushrooms and served them on the side. I will be making this again soon with a nice cut of steak. I know it will be a hit too! Thanxs Toni for an excellent recipe. It is a keeper for sure and I will use it again and again. This recipe is well worth trying!  -  24 Jun 2005  (Review from Allrecipes US | Canada)