Korean-Style Lettuce Wraps Tuesday, Oct 11 2016 

1/2 cup soy sauce
1 ripe pear, peeled, cored and seeded
3 1/2 tablespoons sugar
3 scallions, chopped fine
4 garlic cloves, minced
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon pepper
1 1/2 pounds skirt steak, trimmed
1 head red leaf, green leaf or Bibb lettuce, leaves separated

Combine soy sauce, pear, sugar, scallions, garlic, sesame oil, sesame seeds and pepper in large bowl. Measure out and reserve 1/4 cup marinade. Cut skirt steaks crosswise into 3 or 4 sections and add to marinade. Marinate while heating grill.

Grill steaks over medium-hot fire until well browned and steaks register 125 degrees (medium rare), 6 to 8 minutes per side. Transfer steaks to cutting steaks, tent with foil, and let rest 5 minutes. Slice steaks thin against grain, transfer to platter, and drizzle with reserved marinade. Serve with lettuce leaves for wrapping.

30-minute Suppers, Summer 2011, page 23

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Blue Cheese-Stuffed Pork Chops with Pears Thursday, Apr 25 2013 

4 (4-ounce) boneless center-cut loin pork chops, trimmed
1/2 cup (2 ounces) crumbled blue cheese
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons olive oil
1 1/2 teaspoons butter
1 ripe pear, cored and cut into 16 wedges

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.

Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.

Cooking Light, October 2011

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Blue Cheese—Stuffed Pork Chops with Pears Friday, Feb 8 2013 

Hands-on time: 24 min., Total time: 24 min., Serves 4 (serving size: 1 stuffed pork chop and 4 pear wedges).

4 (4-ounce) boneless center-cut loin pork chops, trimmed
1/2 cup (2 ounces) crumbled blue cheese
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons olive oil
1 1/2 teaspoons butter
1 ripe pear, cored and cut into 16 wedges
1 teaspoon salt and remaining 1/4 teaspoon pepper

Preheat oven to 400.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumblcd blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3  minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.

Melt butter in pan; swirl to coat.  Add pear. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.

 

Blue Cheese Stuffed Pork Chops with Pears Tuesday, Mar 6 2012 

4 (4-ounce) boneless center-cut loin pork chops, trimmed
1/2 cup (2 ounces) crumbled blue cheese
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons olive oil
1 1/2 teaspoons butter
1 ripe pear, cored and cut into 16 wedges

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.

Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.

Cooking Light, October 2011

Calories: 246, Fat 13g (sat 5.5g, mono 1g, poly 4.8g), Protein 24.4g, Carbs 7.3g, Fiber 1.4g, Chol 81mg, Iron 0.8, Sodium 493,Calc 98mg

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Korean-Style Lettuce Wraps Sunday, Nov 27 2011 

½ cup soy sauc
1 ripe pear, peeled, cored, and grated
3½ tablespoons sugar
3 scallions, chopped fine
4 garlic cloves, minced
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
½ teaspoon pepper
1½ pounds skirt steak, trimmed
1 head red leaf, green leaf, or Bibb lettuce,leaves separated

Combine soy sauce, pear, sugar, scallions, garlic, sesame oil, sesame seeds, and pepper in large bowl. Measure out and reserve 1/4 cup marinade. Cut skirt steaks crosswise into 3 or 4 sections and add to marinade. Marinate while heating grill.

Grill steaks over medium—hot fire until well browned and steaks register 125 degrees (medium—rare), 6 to 8 minutes per side. Transfer steaks to cutting board, tent with foil. and let rest 5 minutes. Slice steaks diagonal against grain, transfer to platter, and drizzle with reserved marinade. Serve with lettuce leaves for wrapping.

30-minute Suppers, Summer 2011, Page 23

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