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4 servings
suggest servings
| 2 | tablespoons | butter | |
| 4 | each | pork chops | thick cut |
| 1/2 | teaspoon | black pepper | ground, or to taste |
| 1/2 | teaspoon | garlic powder | or to taste |
| 1 | cup | heavy whipping cream | |
| 2 | ounces | blue cheese | crumbled |
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.
| % Daily Value* | |
| Total Fat 30.0g | 46% |
| Saturated Fat 19.0g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 175mg | 7% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 22% | Vitamin C | 1% | |
| Calcium | 8% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Ask anyone where you're likely to find the largest variety of chile pepper plants in America and you're sure to...
I made just the chicken nuggets, but they were very very good! The marinade made a big difference. I also made honey mustard dipping sauce to go along with them. You can easily double (or triple!) the recipe for a party. Thanks for the recipe!
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