By Chef Vaughn Hobbs
- 4 Boneless Pork Chops
- 2 T Butter
- 1/2 C Flour
- 1/2 t Ground Pepper
- 1/2 t Garlic Powder
- 2 oz. Blue Cheese
- 1 C Heavy Whipping Cream
- Mushroom Slices
Melt butter in a large skillet—medium heat
Dry any moisture from the pork—Season Pork with Pepper and Garlic Powder
Spread ½ Cup of flour onto a plate and generously coat Pork Cops in flour on top, bottom, and sides.
Fry the chops in butter until cooked thoroughly (internal temperature of 170 degrees if you have a meat probe) Takes about 20-25 minutes—Turn occasionally to brown evenly
Remove Pork Chops and stir the 1C Whipping Cream into the skillet, loosening any bits of meat stuck to the bottom.
Stir in Blue Cheese—Reduce heat and pour sauce over Pork Chops.