6 6-ounce America's Cut boneless center-cut pork chop 2 tablespoons olive oil 1 cup chicken broth 1 garlic clove
minced 1 teaspoon rosemary
crushed 1/2 teaspoon thyme
crushed 6 ounces blue cheese Six Pepper Sauce
In deep saute pan with lid, brown chops in oil. Pour off excess oil; add remaining ingredients (except blue cheese and Six Pepper Sauce), lower heat and cover; braise until pork is medium (about 10 minutes). Top each chop with 1 ounce of cheese; flash broil to melt cheese. Serve each chop on a puddle of Six Pepper Sauce. Six Pepper Sauce: In heavy saucepan, heat 1/4 cup vegetable oil over medium heat; whisk in 1/4 cup flour; cook roux until light brown. Remove from heat and stir in 3/4 cup chopped onions, 1/4 cup chopped celery, 1/2 cup chopped bell peppers, 1/2 teaspoon white pepper and 1/2 teaspoon black pepper. Return pan to high heat; cook 3 minutes while stirring constantly. Add 1 bay leaf, 1/4 cup minced jalapeno peppers, 1/4 cup diced green chile peppers and 2 minced garlic cloves. Cook for another 3 minutes. Remove from heat. In another large saucepan, bring 3 cups pork stock to a boil. Add the roux by spoonfuls, stirring until dissolved. Bring mixture to a boil, reduce heat and cook until reduced to 1 1/2 cups.