Pork Chops with Gorgonzola and Pears
A tangy pan sauce made from Gorgonzola cheese and cream, and flavored with seasoned pork, give this main dish recipe the rich flavors of a Tuscan feast.
Ingredients
Directions
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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.
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In same skillet cook pear wedges in butter over medium-high heat for 5 minutes or until browned, turning once. Add pears to platter.
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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.
Test Kitchen Tip:
Rib chops are notable for flavor and juiciness.
