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    You are in: Home / Recipes / Pork With A Blue Cheese Apple and Mustard Sauce Recipe
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    Pork With A Blue Cheese Apple and Mustard Sauce

    Pork With A Blue Cheese Apple and Mustard Sauce. Photo by chia

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Pets'R'us's Note:

    Keep some extra mustard and applesauce ready, depending on the saltiness of the cheese you use you might want to add some more. I buy the ready-made applesauce. If I do use fresh sage I like to use the pineapple sage that I grow in my garden. This is a simple but elegant dish and easy to double for dinner parties. It is from the Good Food magazine, I just changed it a bit to make it easier to put together.

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    Units: US | Metric

    • 1 3/4 lbs pork fillets, approx divided in 4 pieces
    • salt and pepper
    • 1 tablespoon butter
    • 1 tablespoon oil
    • 2 teaspoons dried sage or 3 tablespoons chopped fresh sage
    • 4 ounces blue cheese, crumbled,i like blue stilton
    • 3/4 cup cream
    • 2 teaspoons coarse grain mustard, maybe some extra
    • 2 tablespoons applesauce, smooth or chunky,maybe some extra


    1. 1
      Trim the pork fillets from any fat, season with salt and pepper.
    2. 2
      Melt the butter and oil in a frying pan, add the pork, brown on all sides, add the sage, turn down the heat and cook until almost done.
    3. 3
      Time will depend on the thickness of the fillets.
    4. 4
      While the pork is cooking mix together, the cream, cheese, mustard and applesauce.
    5. 5
      When the pork is almost cooked, remove from the pan to a plate and keep warm.
    6. 6
      Put all sauce ingredients in the frying pan, stir until the cheese has melted and you have a sauce with a nice consistency.
    7. 7
      Now do a taste check, maybe you want to add more applesauce and/or mustard.
    8. 8
      Serve the pork sliced with the sauce spooned over it.

    Ratings & Reviews:

    • on June 06, 2010


      i used pork cutlets for this dish, whick cooked up real quickly, but what makes this is the sauce! i used gorgonzola, chunky apple sauce, creole mustard and the combined flavor was unbelievably delicious! i never would have thought of this combination, thanks updated 6/6/10-- all these years later, still love the sauce. i used fresh sage and rosemary from the garden.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2004


      Wow. This had a really strong flavor, using a full 4 oz of blue cheese. However, after adding 2 individual containers of apple sauce, it turned out really good. A really unique flavor. I had no idea how to add the sage. I was not sure if I was to sprinkle on the pork chops or stir it around in the pan juices. All in all it was a good recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2003


      Ohhh! This was a good one! Every one loved it. The recipe was quick and easy. It smelled wonderful after adding the sage to the pan. I didn't have plain applesauce, only strawberry flavored (in the individual serving size)but it didn't make a noticeable difference. I will add extra applesauce next time so that we can taste it. The blue cheese is such a nice flavor, but it did drown out the apple. That's definately not a complaint tho! I served the pork with a caesar salad and garlic bread. Even the picky four year old of a friend who was eating with us liked the "chicken". LOL We'll be making this one again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pork With A Blue Cheese Apple and Mustard Sauce

    Serving Size: 1 (286 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 547.3
    Calories from Fat 330
    Total Fat 36.7 g
    Saturated Fat 19.1 g
    Cholesterol 203.6 mg
    Sodium 534.5 mg
    Total Carbohydrate 3.7 g
    Dietary Fiber 0.2 g
    Sugars 0.2 g
    Protein 48.9 g

    The following items or measurements are not included:

    coarse grain mustard

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