- 1/2 cup sugar
- 1 vanilla bean, split and scraped
- 1 stick butter
- 2 pears, sliced
- Peppered Pork, recipe follows
- Caramelized Onions, recipe follows
- Rosemary Potatoes, recipe follows
Combine the sugar, vanilla bean and butter in a medium sized saute pan over medium heat. Cook until the butter melts and the sugar is golden. Add the pear slices to the pan and cook until tender. Remove the pears from the pan and set aside. Reserve the sauce in the pan for the pork marinade.
2 cups chicken stock
4 medium pork chops
Black pepper, coarsely ground
8 ounces cream cheese
8 ounces Stilton cheese
Pour approximately 2 cups of chicken stock into the pan of reserved pear sauce. Over medium heat, reduce the liquid by 1/2. Remove the pan from the heat and allow the mixture to cool. Marinate the pork chops in the liquid for 1 hour. Remove the chops from the marinade and coat each side with coarsely ground black pepper.
In a separate medium sized saute pan, pan-sear the pork chops on 1 side for 5 minutes, turn and sear the other side for about 3 minutes or until desired doneness is reached.
While the pork chops are cooking, combine cream cheese and Stilton in a medium sized mixing bowl. Cream the cheeses together with a hand blender until they are combined. Once the pork chops are thoroughly cooked, liberally spread the cheese on top of each piece. Serve with pears, caramelized onions and rosemary potatoes.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
2 tablespoons olive oil
3 medium red onions, sliced
Salt and pepper
In a medium sized saute pan, heat olive oil over medium heat. Add the sliced onions to the pan and season, to taste, with salt and pepper. Cook the onions until they caramelize.
Olive oil, for sauteing
2 large white potatoes
Fresh rosemary, several sprigs
Salt and pepper
In a medium sized saute pan, heat olive oil over medium heat. Clean the potatoes, and then slice them into thin rounds. Saute the potatoes in the oil with rosemary and salt and pepper. Cook the potatoes until they are brown on both sides. When the potatoes are done, remove them from the pan and drain the excess oil. Set aside.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.