Nana's Melt in Your Mouth Blue Cheese Pork Chops

"My Mom,(called Nana by her Grands), made these for us for years. They truly do melt in your mouth . If you are a Blue CHeese fan, these are for you. A fix and forget main dish. I always serve either rice or noodles with it so I don't miss any of the yummy gravy. Also, she used very thick bone in chops, I mostly use the boneless ones, but they really should be thick ones, no matter which type you choose."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by Mrs Goodall photo by Mrs Goodall
Ready In:
72hrs 10mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Pre-heat oven to 250.
  • Season the chops on both sides with salt, pepper and a little garlic powder.
  • Lightly coat the chops in the sesoned flour.
  • Heat oil in skillet and brown chops on both sides.
  • Remove from pan and place in a Dutch Oven or an oven proof pan with a tight fitting lid or one that can be covered with foil.
  • place the chops in the pan in a single layer and pour the chicken broth around them.
  • Sprinkle the cheese evenly on top of the chops and cover the pan.
  • Bake 3 hours on low, checking every so often to make sure they are not getting too dry. If need be add more broth,. but it should be okay. It will make it's own gravy to serve along side or over noodles or rice. We love this dish, my husand frequently requests it for his bithday dinner. Hope you enjoy it too.

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Reviews

  1. OH WOW! I had blue cheese in the fridge to use up .. and pork chops.. I am soooo glad I looked this up and tried. it.. wonderful recipe.... thats all i can say.. try it.. the chops did NOT dry out at all... I cooked them almost 4 hrs actually.. then did as another reviewer suggested.. i pulled the chops out and added some heavy cream and a little more blue cheese.. heavenly.. served tonight with red potato mashies and sauteed spinach.. thank you for this recipe bayou.. its a keeper!!
     
  2. Absolutely divine. Husband said they were the best pork chops he's ever eaten in his life!! I tweaked just a bit, using cx Better than Bullion and water for broth, browning in Dutch oven, simmering in same on stovetop. Removed chops, added 1 cup of heavy cream, then the bleu cheese to make a heavenly gravy. Thank you for sharing this wonderful recipe!
     
  3. Tender and flavorful chops...I'm floating around somewhere in Blue Cheese heaven!
     
  4. One word for these pork chops would be FABULOUS! My family begs for these on cold Sunday evenings! They are easy and truly melt in your mouth. I thinken the gravy with a little cold water and corn starch and pour over mashed potato and chop.
     
  5. My suggestion would be to make sure the broth is almost at the top of the pork. Mine turned out dry. They were tasty though! Made delicious gravy so that worked out well.
     
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RECIPE SUBMITTED BY

I'm married, (almost 30 yrs), to my best friend and fellow foodie. My Icon picture is us in '78. We got married on my Birthday. We have 3 children, and just had our 4th grand (the 1st girl!!) We moved to New Orleans from Ky in 1999 because 2 of our kids were down here having families and I sure didn't want to be a long distance grandma..so we packed up and rented out our house and there we were. I loved that city. Besides my family, of course, I love cooking, cook books, reading,(and reading cookbooks!) my cat, needlework, gardening (but haven't done too much of that here), music,learning about this computer,discovering hidden treasures in the form of restaraunts in New Orleans--I'm not kidding, that place had more places to eat than I have ever seen... and there are so many good ones the bad and mediocre ones don't last long. I also enjoy making food baskets for the holidays, putting in things I have made from candies, breads and cookies to jellies & pickles. We have a cat, Noodle, who survived the "Storm who will not be named" a 19 pound ball of fur love. Now that we've in N.W. Louisiana for almost 2 years, I'm coming out of my culture shock...just because it's Loisiana doesn't mean the food is like New Orleans, in fact this area is more Tex-Mex with a little country thrown in... your basic average good food. Still looking for a place to make me say "WOW" !! I've decided to up date this a little, and it looks like we will be staying here in NW Louisiana for a while anyway. I have found a home here, a wonderful Church a few good places to eat, some beautiful friends..Life does indeed, go on.. <img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"> and <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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