Tangy Grilled Pork Chops with Pears and Blue Cheese

Tangy Grilled Pork Chops with Pears and Blue Cheese

Serves 2

We're proud of the hard work we've done to continually raise our standards for raising farm animals. For example, while federal regulations prohibit the use of hormones in raising pigs, we also have these standards: no antibiotics ever, vegetarian diet, raised on family farms and not restrained in gestation or farrowing crates. Plus, our pork tastes great!

  • 2 cups water
  • 1/4 cup Dijon mustard, divided
  • Salt and freshly ground black pepper
  • 4 (2 1/4-ounce each) thin-cut boneless pork loin chops
  • 2 teaspoons extra-virgin olive oil
  • 2 ripe but firm Bartlett pears, cored and quartered
  • 2 tablespoons blue cheese crumbles
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In a one-gallon storage bag, combine water, 3 tablespoons mustard, 1 tablespoon salt and pork chops. Shake well and refrigerate for 2 to 4 hours; drain well, discarding brine. Preheat grill or grill pan to medium high heat. Combine remaining 1 tablespoon mustard and oil in a small bowl and brush all over pears and pork chops. Grill, flipping halfway through, until pork is golden brown and just cooked through, and pears are barely charred and still juicy, 4 to 5 minutes. Transfer to plates, garnish with blue cheese and serve.

Nutritional Info: 
Per Serving:430 calories (190 from fat), 21g total fat, 8g saturated fat, 95mg cholesterol, 30g carbohydrate (6g dietary fiber, 17g sugar), 30g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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