Blue Cheese 'n' Chops

Blue Cheese 'n' Chops

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From: Diabetic Living Magazine

Looking for something impressive to serve guests? Try this herb-rubbed pork chop recipe. Pan-sizzled in their own juices, the chops are then baked along with rice. Fresh pear and blue cheese are the final touches.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 2 cups cooked brown rice
  • 4 green onions, sliced ( ½ cup)
  • ⅓ cup apple juice
  • ¼ cup chopped toasted walnuts (optional)
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 teaspoon dried thyme, crushed
  • ¼ teaspoon salt
  • ¼ to ½ teaspoon pepper
  • 4 boneless pork loin chops, cut ½ to ¾ inch thick (about 1 pound total)
  • 1 red pear, cored and chopped
  • ¼ cup crumbled blue cheese


  • Prep

  • Ready In

  1. Spray a 2-quart square baking dish and a large skillet with nonstick coating; set aside. In a large bowl combine the cooked rice, green onions, 2 tablespoons of the apple juice, the walnuts (if desired), ¼ teaspoon salt, and the ⅛ teaspoon pepper. Spoon rice mixture into prepared baking dish.
  2. In a small bowl stir together the thyme, ¼ teaspoon salt, and the ¼ to ½ teaspoon pepper. Rub onto both sides of chops. Cook chops in skillet over medium-high heat until browned, turning once. Arrange browned chops on top of rice mixture. Pour remaining apple juice over chops.
  3. Bake, covered, in a 350°F oven about 30 minutes or until no pink remains in chops and juices run clear. Transfer chops to serving plates. Stir chopped pear and blue cheese into hot rice mixture; serve with chops.
  • Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 1 pork chop and ¾ cup rice mixture
  • Per serving: 323 calories; 8 g fat(3 g sat); 4 g fiber; 33 g carbohydrates; 29 g protein; 19 mcg folate; 85 mg cholesterol; 7 g sugars; 224 IU vitamin A; 5 mg vitamin C; 85 mg calcium; 2 mg iron; 484 mg sodium; 578 mg potassium
  • Carbohydrate Servings: 2

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