Pork Chop Layered Salad With Blue Cheese Dressing Recipes

PORK CHOPS WITH BLUE CHEESE GRAVY

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.

COBB SALAD WITH BLUE CHEESE DRESSING

Steps:

• For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth. Stir in the blue cheese crumbles, chives, salt and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving; the flavors deepen as it chills!
• For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Cut the Perfect Grilled Chicken into chunks and arrange in a pile on the lettuce. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper.
• Drizzle the blue cheese dressing all over the salad and serve.
• Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
• Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
• Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
• Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

PORK CHOPS WITH BLUE CHEESE SAUCE

Steps:

• Preheat broiler. Sprinkle pork chops on both sides with pepper; place on a broiler pan coated with cooking spray. Broil 4-5 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add green onion and garlic; cook and stir until tender. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add cheese and wine; heat through. Serve chops with sauce.

PORK MILANESE SUB

Steps:

• Make the dressing and marinate the tomatoes: In a small bowl, whisk together the Balsamic Reduction and mustard. Slowly whisk in the olive oil until emulsified. In a medium bowl, combine 1/2 cup of the dressing with the tomatoes and salt to taste. Toss to coat and let sit at room temperature for at least 30 minutes. Reserve the remaining dressing for the sandwich.
• Make the pork: Cut the tenderloin on a bias into four equal pieces. Pound out each piece between 2 sheets of plastic wrap into a long 1/4-inch-thick cutlet.
• Set up a breading station with three shallow bowls. Place the flour in the first bowl. In the second bowl, beat the eggs with 1 tablespoon vegetable oil (this gives it the puffy golden brown exterior we love!). Place the breadcrumbs in the third bowl.
• Generously sprinkle the pork cutlets with salt and pepper. Dredge in the flour and shake off the excess. Then coat in the egg, allowing the excess to drip off. Coat in the breadcrumbs, pressing to make sure it all sticks. Transfer the cutlets to a sheet pan and let dry out for 5 to 10 minutes.
• Heat the remaining 2 cups oil in a large high-sided pan or skillet over medium heat until it registers 375 degrees F on a deep-fry thermometer. Fit two sheet pans with wire racks and set aside.
• Fry the cutlets in batches while gently shaking the skillet to ensure no sticking and that the tops of the cutlets get some love, until golden brown, 2 to 3 minutes per side. Transfer to a rack to drain.
• Assemble the subs: In a medium bowl, combine the arugula and lemon juice. Season to taste with salt and pepper. Toss to coat. Set aside.
• Cut the bread in half horizontally to split. Drizzle the cut sides of the bread with the reserved balsamic dressing and some olive oil. Place the burrata slices on the bottom half of the bread, ensuring that all that creamy interior goodness evenly mingles with the bread. Sprinkle with flakey salt. Layer the pork, shingled and on a bias, on top. Top with the dressed arugula, marinated tomatoes, basil and banana peppers. Drizzle with some banana pepper brine, then close up with the bread top! Slice on the bias into 4 equal sandwiches.
• In a small saucepan, add the balsamic, brown sugar, thyme, garlic, shallots and salt and pepper to taste. Bring to a simmer, then let it cook until it reduces to 3/4 cup, 20 to 25 minutes. Set aside and let cool. Strain.

POTATO SALAD WITH CREAMY BLUE CHEESE DRESSING

Steps:

• Peel potatoes if you wish, then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes.
• Drain well, then set aside in a bowl. While potatoes are still hot, toss with 2 tbsp lemon juice.
• Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble.
• For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl.
• Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper.
• Stir dressing with cooled potatoes until mixed. Add bacon, red pepper and green onions.

CHOPPED SALAD WITH BLEU CHEESE VINAIGRETTE

Steps:

• Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
• Whisk together vinegar and oil in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper.
• Toss lettuce, tomatoes, and bacon with vinaigrette; season to taste. Serve with remaining blue cheese and chives.

NANA'S MELT IN YOUR MOUTH BLUE CHEESE PORK CHOPS

Steps:

• Pre-heat oven to 250.
• Season the chops on both sides with salt, pepper and a little garlic powder.
• Lightly coat the chops in the sesoned flour.
• Heat oil in skillet and brown chops on both sides.
• Remove from pan and place in a Dutch Oven or an oven proof pan with a tight fitting lid or one that can be covered with foil.
• place the chops in the pan in a single layer and pour the chicken broth around them.
• Sprinkle the cheese evenly on top of the chops and cover the pan.
• Bake 3 hours on low, checking every so often to make sure they are not getting too dry. If need be add more broth,. but it should be okay. It will make it's own gravy to serve along side or over noodles or rice. We love this dish, my husand frequently requests it for his bithday dinner. Hope you enjoy it too.

BLUE CHEESE VINAIGRETTE FOR CHOPPED SALAD FOR ONE

Steps:

• In a container with a lid, shake together vinegar, salt, pepper, and mustard. Add oil and blue cheese, and shake again until well combined.

SALAD WITH BLUE CHEESE DRESSING

Steps:

• In a blender, combine the cottage cheese, 1/4 cup blue cheese, mayonnaise, yogurt, vinegar, garlic, salt and pepper. Cover and process until smooth. , Pour into a small bowl; stir in the remaining blue cheese. Cover and refrigerate for 2-3 hours. In a large bowl, toss the lettuce, tomatoes, onion, olives and croutons. Serve with dressing.