from our notebook · Meat
Pork Cutlets in a Blue Cheese Sauce
Beautiful pork cutlets in a mild blue cheese sauce that’s flavour is balanced by the sweetness from the honey glazed Pears and Walnuts.
- Total
- 1 hour
- Makes
- 2 servings
Jump to the methodAdded September 2011
This recipe brings many childhood memories. My mum used to prepare pork filet with Roquefort sauce as family dinner. This was one of my favourite dishes. Over the years, I have added my own touch to this recipe and have to make it a family favourite for my husband and two children.
You'll need
- 2 pork cutlets
- 100g of good quality Blue Cheese crumbled
- 1 tbsp Dijon Mustard
- 100ml thickened cream
- 1 small glass of Dry White Wine
- 1 small red onion roughly chopped
- 1 tbsp olive oil
- 1 pear cored and cut into 8 segments
- A couple of tbsp of walnuts
- 2 large tbsp of Honey
- 1/2 Cauliflower pureed
Method
Place the walnuts in a hot pan and toast them for a couple of minutes before adding one tablespoon of honey.
Stir and make sure the walnuts are well coated before taking them off the heat and setting them aside for later use.
Coat nuts with honey 
Cook the pears Using the same pan, add the cut pear and the remaining honey. Cook the pear lightly and ensure they are properly coated in honey.
Again, ensure the pears are properly coated before removing from the heat and setting aside for later use.
set aside the pears 
sear the meat Use a clean pan; sear the pork on each side to add a bit of colour before removing it from the heat and setting it aside.
Keeping the same pan, add a tablespoon of olive oil and the chopped onions.
soften the onions 
add the cheese Once the onions have softened, add the crumbled cheese. Reduce the heat to low, as you do not want the cheese to overcook.
Once the cheese has melted, add the wine and mustard. Stir until well combined.
Add the cream, mix well and let it reduce for a couple of minutes.
continue cooking the meat Add the seared pork cutlets and finish the cooking. At this point you should also season to taste.
Plate the pork cutlets with some cauliflower puree and glazed pears and walnuts.
Notes: To make the honey easier to pour, place it in the microwave on high for a few seconds. This will make it easier to measure.
A milder blue cheese can be used if desired according to your taste.
For details on how to Puree a Cauliflower see our How to make Cauliflower Puree Page
