- 4 4 pork choppork chops
- 3 tablespoons 3 tablespoons butter, for frying
- salt and pepper
- 7 oz. 200 g blue cheese
- 1¼ cups 300 ml heavy whipping cream or crème fraiche
- 7 oz. 200 g fresh green beans
- Start by crumbling the cheese into a small pot over medium heat. Adjust heat as necessary to let it melt gently. Be careful not to let it burn.
- When the cheese has melted, add the sour cream or heavy cream and increase the heat a little. Let simmer for a few minutes.
- Fry pork chops in butter over medium heat. Season with salt and pepper and sear one side for 2-3 minutes before flipping. Cook until internal temperature is 145°-160°F (63°-71°C). Set aside and cover with foil for 2-3 minutes.
- Pour the pan juices into the cheese sauce. Stir and, if needed, heat for several minutes.
- As blue cheese is often fairly salty, taste the sauce before adding any additional salt.
- Trim and rinse the green beans. Fry them in butter for a few minutes on medium heat. Season with salt and pepper.
Mix things up a little bit! Any kind of meat, either bone-in or boneless, is delicious with this incredibly versatile meal. Try filet or chops. Try beef, pork or lamb. Even humble poultry like chicken or turkey gets kicked up a notch with this sauce. Just remember how much flavor the skin or fat of these meats brings to a dish—so definitely leave them on if you can!