This was an explosive recipe to make.
Had a little bit of difficulty stuffing the pork with blue cheese, mainly because I could only find a very smooth/creamy cheese instead of a crumbly one. I may have been a little bit enthusiastic with the quantity of cheese in each pork chop (the closest cut I could find).
Not long after placing the chops in the pan, they exploded a bit and blue cheese oozed everywhere in the pan.
Not to worry. After cooking the pork I had a pan full of blue cheese and pork juices for the pears and asparagus. I pretended that everything was on purpose and carried on.
The taste was really good. Blue cheese complimented the pork really well. The pears had a blue cheese taste to them and it worked well. No flavour overpowered another which was a big surprise for me as I thought the blue cheese would take over.
I would presume that replacing the pears with apples would work just as well.
Published 20th January 2020