Capicola Steak in a Pepper Pear & Blue Cheese Sauce
Yield: serves 4
Cooking Time: 18 min
Preparation Time:
Ingredients
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) butter or margarine
1 tbsp (15 mL) crushed green peppercorns
1/4 cup (50 mL) crumbled blue cheese
Cooking Instructions
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 or margarine 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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