Pork Chops with Gorgonzola and Pears
pork rib chops, cut 3/4 to 1 inch thick
Sea salt, kosher salt, or salt
tablespoons olive oil
medium ripe pears, peeled, cored; each pear cut into 8 wedges
cup dry white wine or apple juice
cup whipping cream
ounces creamy Gorgonzola or blue cheese, cut up
Freshly ground black pepper
Additional Gorgonzola cheese, cut into chunks (optional)
- 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.
- In same skillet cook pear wedges in butter over medium-high heat for 5 minutes or until browned, turning once. Add pears to platter.
- 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.
From the Test Kitchen
Test Kitchen Tip:
Rib chops are notable for flavor and juiciness.
Nutrition Facts(Pork Chops with Gorgonzola and Pears)
- Per serving:
- 618 kcal cal.,
- 46 g fat
- (24 g sat. fat,
- 2 g polyunsaturated fat,
- 13 g monounsatured fat),
- 147 mg chol.,
- 1105 mg sodium,
- 14 g carb.,
- 4 g fiber,
- 8 g sugar,
- 34 g pro.
- Percent Daily Values are based on a 2,000 calorie diet