Reviewed: Nov. 4, 2009

Delicious. Didn't change a thing and turned out FAB! P.S. Bread to dip in the gravy is a must.

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KRZAPE

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Nov. 2, 2009

This was absolutely heavenly! I doubled the blue cheese but otherwise made exactly the same. It's very rich so it's not an every day meal but great for dinner parties or special occasions. Thanks so much for a great recipe.

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FTLSWEETIE

Cooking Level: Expert

Home Town: Columbus, Indiana, USA

Living In: Tamarac, Florida, USA

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Reviewed: Oct. 27, 2009

Very good....I used thick slices of pork tenderloin and exchanged the cream for fat free half and half. The leftovers tasted even better the next day for lunch!

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Stacy

Cooking Level: Expert

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Reviewed: Oct. 11, 2009

Loved it! I had to try it once I saw the blue cheese. I'll be making more pork chops from now on!

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shaunsye

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Reviewed: Oct. 9, 2009

This recipe is great! My husband said this was his favorite pork chop meal so a big thank you!!! I used half and half instead of whipping cream and mixed in 2 Tbls. of homemade bleu cheese dressing. You do have to stir the sauce for at least 5 minutes for it to thicken. It was so quick,easy and wonderful! Thank you so much for psoting this one!

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ksdsm

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Reviewed: Oct. 6, 2009

Very yummy! Very easy too! Followed the recipe exactly. I think this would be great with steak too!

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Patience

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Reviewed: Oct. 5, 2009

Excellent- I love bleu cheese on almost anything- so the sauce can go a long way, I had left over sauce & used over an encrusted tilapia fillet the following night.

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Robyn

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Reviewed: Oct. 4, 2009

very very yummy!!!!!!!!!!

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jennifer1973

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Reviewed: Sep. 17, 2009

This is spectacular. I did change it some- evaporated milk and 2% milk, used some flour to thicken it- salt and pepper to taste. Everyone loved this- even the kids. I never would have thought to make a gravy with bleu cheese, but am so glad I did. We served the porkchops and sauce over rice.

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Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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Reviewed: Sep. 16, 2009

Sauce was tasty, we only had enough for two servings.

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MPWELTY

Cooking Level: Expert

Living In: Concord, California, USA

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Reviewed: Sep. 4, 2009

This was pretty good. Interesting and different, but we liked it.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2009

Absolutely loved this one. The sauce is out of this world. I will admit I used about 25% more bleu cheese than the recipe called for, and although I usually always follow the recipe verbatim the first time I prepare it, so many people said they liked it with mushroomsadded , I couldn't resist, and sauteed 8 oz. of mushrooms in the drippings after I removed the chops, before adding the cream and cheese. We both loved the sweet/sharp flavor. The sauce itself would also be terrific on chicken breasts, even steaks. Can't wait to make it again.

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Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Aug. 25, 2009

WOW - this is awesome. I had some boneless pork chops and was looking through allrecipes to find something to do with them. I saw this recipe and just knew I had to make it. I had all the ingredients at home - I buy blue cheese when it's on sale and freeze it. I made a couple of changes, after browning and removing the pork chops I added 8 oz sliced fresh mushrooms to the pan and cooked them till they were nicely browned. And then I thought, that is just too much yummy goodness on the bottom of that pan so I deglazed with a little brandy and cooked till it evaporated and then added the cream. I used 4 oz of blue cheese instead of the 2 - I love blue cheese. I have one pork chop left and I sure hope my daughter doesn't find it in the refridgerator! haha I served them with some pasta with olive oil (pasta roni) and fresh sliced tomatoes - YUM YUM ... Thanks Toni!!

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Dawn

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 24, 2009

Wow this was really really good! I used chicken in place of the pork chops and it was awesome. I served it with linguine topped with chicken breasts and then the sauce. Thanks for the great recipe!

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cilla47

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Reviewed: Aug. 21, 2009

REally good. My 2 1/2 year old grandson ate a plate full and wanted more!! I followed the recipe but just increased (?) the blue cheese, I used about 2 palm fulls, which i am sure is a bit more than 2 oz. Served with boiled red potato and aparagus.DH drizzel the sauce over everything. Thank you. Will definately make again. I would not change anything.

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LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

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Reviewed: Aug. 14, 2009

This sauce is awesome! And if you are like me and don't always have blue cheese on hand, you can substitute the blue cheese for parmesean cheese in the can!

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@},--'-----

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Fort Hood, Texas, USA

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Reviewed: Aug. 10, 2009

Yummmmmmy!!! The blue cheese sauce was delicious! I made with 1/2 cup of lowfat milk to save the calories and just simmered it longer, it did thicken.

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Sandy K

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

Yum! Yum! Yum. so easy and so good. The best part is that the blue cheese gravy is made separate from the pork chops so the whole family can eat this meal (even the ones that don't like blue cheese). My daughter loved the pork chops alone and the rest of us enjoyed them with the delicious gravy. Thank you for this deliciously different recipe.

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1hottamale

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Reviewed: Jul. 16, 2009

I loooved this gravy. I could eat it on anything. I made it for my boyfriend, however, and he hated it! I was like, what is wrong with you?? Anyway, thanks, it was great!

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CornflakeGirl

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Jul. 12, 2009

I loved this! My husband likes plain pork chops and I hate plain... Voila, I added this and he didn't. Wonderful rich flavor and so easy to make. I served with rice and corn. We were both happy.

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rinantn

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Pork Chops with Blue Cheese Gravy

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