Capicola Steak in a Pepper, Pear & Blue Cheese Sauce

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18 min


    • 4
      Canadian Pork Shoulder Blade Capicola Steaks, boneless
    • 1/4 tsp
      1 mL
      EACH salt and ground white pepper
    • 2
      medium firm, ripe pears
    • 2 Tbsp
      25 mL
    • 1 Tbsp
      15 mL
      crushed green peppercorns
    • 1/4 cup
      50 mL
      crumbled blue cheese


In a lightly oiled heavy skillet, over medium-high heat, brown pork steaks evenly about 5 minutes per side. Continue cooking until juices run clear, about 5 minutes. Remove chops to a serving platter; season with salt and pepper; cover with foil and keep warm. Meanwhile, cut unpeeled pears in half lengthwise; core and slice thinly. In same skillet, melt butter and cook pears for 1 minute, stirring gently to coat completely with butter. Stir in peppercorns and blue cheese. Cook, stirring constantly but gently, for 2 minutes more. Return the pork steaks to the pan and coat with sauce. Serve with angel hair pasta with carrot and zucchini strips.

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