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.

Source: Better Homes and Gardens
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Ingredients

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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.

Nutrition Facts

618 calories; 46 g total fat; 24 g saturated fat; 2 g polyunsaturated fat; 13 g monounsaturated fat; 147 mg cholesterol; 1105 mg sodium. 420 mg potassium; 14 g carbohydrates; 4 g fiber; 8 g sugar; 34 g protein; 1020 IU vitamin a; 4 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 1 mcg vitamin b12; 353 mg calcium; 1 mg iron;

Reviews (1)

7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/31/2017
Worked great will pears from a jar.