| 6 | 20 | 446 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 142 gm | Blue cheese (gorgonzola) |
| 3/4 cup | Heavy whipping cream, 38% M.F. (or crème fraîche) |
| 4 chop (151 g) | Pork chop, loin centre cut, bone-in, lean |
| 1 pinch | Salt and pepper (to taste) |
| 199 gm | Green/yellow string beans, raw (fresh) |
| 2 tbsp | Butter, grass fed, unsalted (for frying) |
1 Start by crumbling the cheese into a small pot over medium heat. Adjust heat as necessary to let it melt gently. Be careful not to let it burn.
2 When the cheese has melted, add the cream and increase the heat a little. Let simmer for a few minutes.
3 Season the chops with salt and pepper.
4 Fry in a skillet on medium high heat for 2-3 minutes before flipping. Cook until internal temperature is 145°-160°F (63°-71°C). Set aside and cover with foil for 2-3 minutes.
5 Pour the pan juices into the cheese sauce. Stir and, if needed, heat it up again.
6 As blue cheese is often fairly salty, taste the sauce before adding any additional salt.
7 Trim and rinse the green beans. Fry them in butter for a few minutes on medium heat. Season with salt and pepper.
| Meat | 1.2 |
| Milk Alternative | 0.7 |
| Vegetables | 0.9 |
