BLUE CHEESE PORK MEDALLIONS
This comforting pork dish feels fancy, thanks to the creamy sauce kicked up a notch by blue cheese. Guests go crazy over it, and would never guess how quickly it all comes together. -Lynne German, Woodland Hills, CA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut pork into 12 slices; sprinkle with steak seasoning. In a large skillet, heat butter over medium heat. Add pork; cook, covered, until pork is tender, 3-5 minutes per side. Remove from pan; keep warm., Add cream to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until cream is slightly thickened, 2-3 minutes. Stir in cheese until melted. Serve with pork. Sprinkle with parsley.
Nutrition Facts : Calories 317 calories, Fat 23g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 539mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.
PORK MEDALLIONS WITH BLUE CHEESE SAUCE RECIPE
Provided by charlotteh371
Number Of Ingredients 10
Steps:
- Instructions Trim the tenderloin of the silverskin and any excess fat. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper. Heat the olive oil and 1 Tbsp butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork. Melt the remaining tablespoon butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Deglaze the pan with the white wine. Once the wine has almost completely evaporated add the cream and blue cheese cubes. Simmer over medium heat for about 3 minutes until sauce is smooth and thick. Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Season to taste with salt and pepper and serve garnished with parsley.
PORK MEDALLIONS WITH BLUE CHEESE-CHIVE STUFFING
Make and share this Pork Medallions With Blue Cheese-Chive Stuffing recipe from Food.com.
Provided by 2atdiemer
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Sprinkle pork with pepper.
- In large skillet, heat oil over medium-high heat. Cook pork slices, turning once, 2-4 minutes until browned. Transfer pork in single layer to baking sheet.
- In small bowl, mix together blue cheese, chives and crumbs, breaking any large pieces of cheese into crumbs.
- Top pork slices evenly with cheese mixture.
- Bake in preheated oven 10-12 minutes until internal temperature is 155 degrees.
Nutrition Facts : Calories 300.6, Fat 18.2, SaturatedFat 8.8, Cholesterol 100.2, Sodium 538.6, Carbohydrate 2.1, Fiber 0.1, Sugar 0.3, Protein 30.8
PORK CHOPS WITH BLUE CHEESE GRAVY
This recipe makes the most delicious creamy gravy to serve over pork chops. It tastes like something from a fancy restaurant. Serve with sauteed mushrooms, if desired
Provided by Toni
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. 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 whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 2.4 g, Cholesterol 137.9 mg, Fat 37 g, Fiber 0.1 g, Protein 15.7 g, SaturatedFat 21.9 g, Sodium 278.5 mg, Sugar 0.2 g
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- Trim the tenderloin of the silverskin and any excess fat. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper.
- Heat the olive oil and 1 Tbsp butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork.
- Melt the remaining tablespoon butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Deglaze the pan with the white wine. Once the wine has almost completely evaporated add the cream and blue cheese cubes. Simmer over medium heat for about 3 minutes until sauce is smooth and thick.
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Ratings 3Category Main CourseCuisine AmericanTotal Time 30 mins
- Heat 1 tbsp butter and 1 tbsp olive oil in large skillet over medium-high heat. Salt and pepper pork and then add the medallions to the skillet. Cook 2-3 minutes or until seared and browned on one side. Flip and cook another 2 minutes. Transfer the pork to a plate and set aside.
- Melt the remaining butter and olive oil. Add shallots and garlic and cook for about 30 seconds. Whisk in flour until combined.
- Deglaze the skillet with the chicken stock, scraping up any brown bits. Add milk and blue cheese and simmer until cheese is melted and sauce is thick, about 3 minutes.
- Return pork to skillet and simmer in sauce for 4-5 minutes, or until pork is cooked through. Top with some fresh parsley and serve immediately.
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