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Iowa Chops With Blue Cheese Sauce's picture
  Pork chops 4 , cut 1 to 1 1/4 inches thick
  Carrots 2 Medium, cut into julienne strips
  Rutabaga 8 Ounce, cut into julienne strips (1 Small)
  Tomato 1 Small, peeled, seeded, and chopped
  Sugar 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  All purpose flour 4 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Snipped parsley 1 Tablespoon
  Crumbled blue cheese 1⁄2 Cup (8 tbs)

Place chops on rack of unheated broiler pan; broil chops 3 to 4 inches from heat for 14 minutes.
Season with pepper.
Turn meat; broil for 12 to 14 minutes more or till done.
Meanwhile, cook carrots and rutabaga in a small amount of boiling salted water for 10 minutes.
For sauce, sprinkle tomato with sugar; set aside.
In a small saucepan cook garlic in butter or margarine for 1 minute.
Stir in flour.
Add milk; cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in tomato and parsley.
Heat through.
Stir in 1/4 cup blue cheese.
Serve sauce over chops.
Sprinkle remaining cheese atop.
Serve with carrots and rutabaga.
Garnish with sage

Recipe Summary

Main Dish

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Iowa Chops With Blue Cheese Sauce Recipe