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Pork with Linguine and Blue Cheese Mushroom Sauce
October 10, 2007

I thought this was quite good. I used really thick-cut boneless chops, and seared them in the butter over med-high heat. That left some nice browned bits on the bottom of the pan, which I scraped up and incorporated when I added the broth. I used baby 'bellas instead of plain white mushrooms. Very tasty, although I would have liked to add a sprinkling of something green (parsley maybe?) to make presentation prettier. However, for the first time out, I didn't want to alter the original recipe a whole lot. This one is going in my keepers book....thanks for sharing!