Iowa Chops With Blue Cheese Sauce Recipe

Summary

Health IndexAverageCuisine
CourseMain Ingredient

Ingredients

 Pork chops4 , cut 1 to 1 1/4 inches thick
 Carrots2 Medium, cut into julienne strips
 Rutabaga8 Ounce, cut into julienne strips (1 Small)
 Tomato1 Small, peeled, seeded, and chopped
 Sugar1⁄4 Teaspoon
 Garlic1 Clove (5 gm), minced
 Butter/Margarine2 Tablespoon
 All purpose flour4 Teaspoon
 Milk3⁄4 Cup (12 tbs)
 Snipped parsley1 Tablespoon
 Crumbled blue cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1564 Calories from Fat 810

% Daily Value*

Total Fat 91 g140.1%

Saturated Fat 44.2 g221.1%

Trans Fat 0.4 g

Cholesterol 441.8 mg

Sodium 1368.9 mg57%

Total Carbohydrates 64 g21.4%

Dietary Fiber 11.3 g45.3%

Sugars 31.3 g

Protein 121 g242.7%

Vitamin A 481.4% Vitamin C 161.6%

Calcium 83.1% Iron 36.9%

*Based on a 2000 Calorie diet

Directions

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
Quantcast