Full Menu
Pan-Roasted Pork Chop

Pan-Roasted Pork Chop with Pear Sauce, Sautéed Kale, and Blue Cheese

On the menu Oct 13 — Oct 19

Recipe Details


We love the elegant combination of pear and blue cheese on its own, but add a perfectly tender pork chop in a decadent pan sauce and we're completely sold. Using the pan drippings from the pork chops, plus thinly sliced d'Anjou pear, brown sugar, and white wine, makes for an impressive sauce recipe worth keeping on standby. On the side, wilted kale is sprinkled with salty blue cheese to round out this decadent favorite.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 710
  • Protein 41g
  • Total Carb 38g
  • Total Fat 44g

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
    8 ounces
    dinosaur kale
  • parsley
    1/8 ounce
  • red onion
    red onion
  • boneless pork chops
    boneless pork chops
  • light brown sugar
    1 tablespoon
    light brown sugar
  • white wine
    1/4 cup
    white wine
  • chicken stock
    8 ounces
    chicken stock
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • unsalted butter
    4 packets
    unsalted butter
  • crumbled blue cheese
    1 ounce
    crumbled blue cheese

What You’ll Need

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