Cookstr.com

Iowa Pork Chops With Maytag Blue Cheese Butter

Updated February 23, 2016
(1 Votes)

0 Comments

The Hawkeye State produces fine cattle, but as the locals know, the real specialty here is pork. An Iowa pork chop is everything you want a chop to be: generously marbled, bible thick, with a rich, meaty flavor that just doesn’t quit. My colleague, Iowa-based food editor Nancy Byal, likes to pair the hometown pork with another Iowa specialty: Maytag Blue. This is a semifirm, pleasantly creamy blue cheese from the town of Newton, and its brisk flavor has more than a passing kinship with fine European blues, like Cabrales or Stilton. Put Iowa pork and Maytag Blue together and you get a quick and easy pork dish.

Method: Direct grilling

Toasted Walnuts

To toast nuts or seeds, heat a dry cast-iron skillet over medium-high heat until hot, 3 to 5 minutes. (You must use a heavy skillet for this; do not use a nonstick one.) Add the nuts or seeds and cook over medium-high heat until fragrant and lightly browned (walnuts will take 3 to 4 minutes to brown lightly), shaking the pan to ensure even toasting. Immediately pour the nuts or seeds into a shallow heat-proof bowl and let cool.

Serves4

Cooking Methodgrilling

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCasual Dinner Party, game day

Recipe Coursemain course

Equipmentgrill

Mealdinner

Taste and Texturebuttery, cheesy, meaty

Ingredients

  • 4 tablespoons (½ stick) unsalted butter, at room temperature
  • 1 ounce Maytag Blue cheese, crumbled, at room temperature
  • 1 tablespoon chopped toasted walnuts (see note)
  • 1 tablespoon thinly slivered fresh basil
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 4 bone-in pork loin chops (each about 1¼ inches thick and 8 to 10 ounces)
  • 2 cloves garlic, cut in half crosswise
  • Coarse salt (kosher or sea) and freshly ground black pepper

Instructions

Make the blue cheese butter: Place the butter and blue cheese in a mixing bowl and mash together with a fork. Stir in the walnuts and basil and season with salt and pepper to taste (add just a little salt; the cheese is already quite salty). The blue cheese butter can be kept refrigerated, covered, for 5 days or frozen for 3 months.

Set up the grill and preheat to high.

When ready to cook, rub both sides of each pork chop with a half clove of garlic, then season the chops generously with salt and pepper. Brush and oil the grill grate. Place the chops on the hot grate and grill until cooked through, 6 to 8 minutes per side. When ready to turn, the chops will be nicely browned on the bottom. To test for doneness, use the poke method; the meat should be firm but gently yielding. Or insert an instant-read meat thermometer sideways into a chop: The internal temperature should be about 160°F.

Transfer the grilled chops to a platter or plates and let rest for 2 minutes. Top each with a dollop of the blue cheese butter and serve. yield:

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password