Blue Cheese Stuffed Pork Chops with Bartlett Pears
This combination works for many reasons...
- 4 boneless pork chops (about 6 oz. each)
- 2 ounces Saga Blue Cheese or Maytag, cut into 4 chunks
- 1/3 cup chopped toasted pecans, walnuts or hazelnuts
- 1 tablespoon extra-virgin olive oil
- 2 Bartlett Pears (about 8 oz. each), cored and cut into wedges
- 6 to 8 sprigs fresh thyme
- Preheat oven to 375°. Cut a horizontal pocket into the side of each pork chop.
- Press cheese chunks into hazelnuts to coat, reserving nuts that don't stick. Push 1 cheese chunk into each pork chop pocket.
- Heat oil in a 12-in. cast-iron or other ovenproof frying pan over high heat. Sear chops until browned, 2 minutes per side. Add pears and thyme to pan.
- Bake until pork is firm but still slightly pink in the center, about 8 minutes. Sprinkle with reserved nuts.
Saga Blue Cheese Stuffed Prosciutto Wrapped Dates with Sweet Balsamic Reduction
- 1 package medjool dates
- 4 oz. Saga blue cheese
- 1/4 lb thinly sliced prosciutto cut into thirds vertically
- 1 cup Balsamic Vinegar
- 1/4 cup sugar
- Shallot Mustard, for dipping optional
- Toothpicks for serving
- Preheat oven to 400 degrees.
- On stovetop heat balsamic vinegar and sugar and reduce to about half. Remove from heat and let cool.
- Cut dates in half or quarters, depending on size. Stuff date with a little bit of blue cheese and then wrap with prosciutto. Use a toothpick to keep prosciutto in place.
- Place wrapped dates on sheet pan and heat in oven about ten minutes or until prosciutto turns a bit crispy.
- Remove from oven and drizzle sweet balsamic reduction over stuffed dates.
Saga Blue Cheese Salad
- 5-ounce Taylor’s Baby Spring Mix greens
- 2 large ripe Bartlett Pears, halved, cored, thinly sliced lengthwise
- 1 cup crumbled blue cheese (Saga or Maytag Blue)
- 1 cup walnuts, toasted, coarsely chopped
- About 9 or 10 fresh Strawberries rinsed, hulled and sliced, optional
- Bottled Raspberry Vinaigrette Dressing of your choice or try Girard’s Raspberry, or make the shallot lemon dressing below
- Toss greens in large bowl with only enough dressing to coat.
- Divide greens among 6 plates.
- Top with pear slices, dividing equally.
- Sprinkle with cheese and walnuts.
- Drizzle lightly with a little bit more dressing and serve.
Saga Blue Cheese Puff Pastry Tart
Some things only sound hard to make. This however, is amazingly easy!
- 1 sheet thawed frozen puff pastry (8.6 oz.)
- 1 large egg
- 2/3 cup crumbled Saga Blue Cheese (about 2 or 3 ounces)
- 1/3 small red onion, sliced
- 1 tablespoon olive oil
- 1 ripe Bartlett Pear , thinly sliced
- 2 tablespoons fresh thyme leaves
- Walnuts or Candied Walnuts, coarsely crushed or chopped (optional)
- Preheat oven to 425° with a rack set on bottom. Lay dough flat on a rimmed baking sheet lined with parchment paper. Poke holes all over dough with a fork, leaving the outer inch untouched. Bake until dough starts to puff, about 10 minutes.
- Whisk together egg and cheese until smooth and spread over dough, using a spoon to move mixture toward the corners. Sauté onion in oil in a frying pan until softened. Scatter onion and pear over cheese.
- Bake until pastry is golden brown and egg has set, about 15 minutes.
- Sprinkle with thyme and walnuts and cut into squares.