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- 4 pork rib chops, cut 3/4 to 1 inch thick
- Sea salt, kosher salt, or salt
- 2 tablespoons olive oil
- 2 medium ripe pears, peeled, cored; each pear cut into 8 wedges
- 2 tablespoons butter
- 1/4 cup dry white wine or apple juice
- 1/4 cup whipping cream
- 8 ounces creamy Gorgonzola or blue cheese, cut up
- Freshly ground black pepper
- Additional Gorgonzola cheese, cut into chunks (optional)
1. Sprinkle pork chops with salt. In a 12-inch skillet cook pork chops in hot oil over medium heat for 5 minutes. Turn chops and cook 5 minutes more or until browned and juices run clear (160 degrees F). Transfer chops to a serving platter. Drain fat from skillet.
2. In same skillet cook pear wedges in butter over medium-high heat for 5 minutes or until browned, turning once. Add pears to platter.
3. For sauce, add wine and cream to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, 1 to 2 minutes until slightly thickened. Add the 8 ounces Gorgonzola; whisk until cheese is almost melted. Remove from heat. Serve with pork and pears. Sprinkle with pepper; serve with additional cheese. Makes 4 servings.
- Rib chops are notable for flavor and juiciness.
- Servings Per Recipe 4,
- cal. (kcal) 618,
- Fat, total (g) 46,
- chol. (mg) 147,
- sat. fat (g) 24,
- carb. (g) 14,
- Monosaturated fat (g) 13,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 8,
- pro. (g) 34,
- vit. A (IU) 1020,
- vit. C (mg) 4,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1105,
- Potassium (mg) 420,
- calcium (mg) 353,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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