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Pan-Roasted Pork Chop

Pan-Roasted Pork Chopwith Pear–Brown Butter Sauce, Sautéed Kale, and Blue Cheese

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On the menu Dec 24 — Dec 30

We love the elegant combination of pear and blue cheese on its own, but with the addition of a perfectly tender pork chop in a decadent pan sauce, we’re sold. Chef Michelle’s rich, silky brown butter sounds fancy, but is surprisingly simple to make. Combined with the pan drippings from the pork chops, plus thinly sliced d’Anjou pear, it’s an impressive sauce recipe you’ll want to keep in your pocket for a long, long time. On the side, wilted kale is sprinkled with salty blue cheese for added decadence.

  • Stovetop Only
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Total Carb39g
Total Fat32g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • d'Anjou pear
    d'Anjou pear
  • dinosaur kale
    dinosaur kale
  • parsley
  • red onion
    red onion
  • boneless pork chops
    boneless pork chops
  • unsalted butter
    unsalted butter
  • light brown sugar
    light brown sugar
  • white wine
    white wine
  • chicken stock
    chicken stock
  • white balsamic vinegar
    white balsamic vinegar
  • crumbled blue cheese
    crumbled blue cheese

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 10" medium pans, 1 with lid