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Pork Chops with Gorgonzola and Pears

Makes: 4 servings
Prep 10 mins Cook 20 mins
Pork Chops with Gorgonzola and Pears
Ingredients
  • 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)
Directions

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.

From the Test KitchenTest Kitchen Tip:
  • Rib chops are notable for flavor and juiciness.
Nutrition Facts (Pork Chops with Gorgonzola and Pears)
  • 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 (g) 8,
  • Cobalamin (Vit. B12) (g) 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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