-
1
Combine the sugar, vanilla bean and butter in a medium sized saute pan over medium heat.
-
2
Cook until the butter melts and the sugar is golden.
-
3
Add the pear slices to the pan and cook until tender.
-
4
Remove the pears from the pan and set aside.
-
5
Reserve the sauce in the pan for the pork marinade.
-
6
2 cups chicken stock
-
7
4 medium pork chops
-
8
Black pepper, coarsely ground
-
9
8 ounces cream cheese
-
10
8 ounces Stilton cheese
-
11
Pour approximately 2 cups of chicken stock into the pan of reserved pear sauce.
-
12
Over medium heat, reduce the liquid by 1/2.
-
13
Remove the pan from the heat and allow the mixture to cool.
-
14
Marinate the pork chops in the liquid for 1 hour.
-
15
Remove the chops from the marinade and coat each side with coarsely ground black pepper.
-
16
In a separate medium sized saute pan, pan-sear the pork chops on 1 side for 5 minutes, turn and sear the other side for about 3 minutes or until desired doneness is reached.
-
17
While the pork chops are cooking, combine cream cheese and Stilton in a medium sized mixing bowl.
-
18
Cream the cheeses together with a hand blender until they are combined.
-
19
Once the pork chops are thoroughly cooked, liberally spread the cheese on top of each piece.
-
20
Serve with pears, caramelized onions and rosemary potatoes.
-
21
A viewer, who may not be a professional cook, provided this recipe.
-
22
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
-
23
2 tablespoons olive oil
-
24
3 medium red onions, sliced
-
25
Salt and pepper
-
26
In a medium sized saute pan, heat olive oil over medium heat.
-
27
Add the sliced onions to the pan and season, to taste, with salt and pepper.
-
28
Cook the onions until they caramelize.
-
29
Set aside.
-
30
Olive oil, for sauteing
-
31
2 large white potatoes
-
32
Fresh rosemary, several sprigs
-
33
Salt and pepper
-
34
In a medium sized saute pan, heat olive oil over medium heat.
-
35
Clean the potatoes, and then slice them into thin rounds.
-
36
Saute the potatoes in the oil with rosemary and salt and pepper.
-
37
Cook the potatoes until they are brown on both sides.
-
38
When the potatoes are done, remove them from the pan and drain the excess oil.
-
39
Set aside.
