Monday, November 15, 2010

Pork Chops with Gorgonzola and Pears

It’s been a while since I made pork chops and decided to pick some up since I had this recipe on hand for a while now and it was quick and easy to make. I thought I had gorgonzola on hand, but I was sad to learn it was only blue cheese. Even after cutting back the blue cheese it was still over powering. The pork chops where bland so I suggest you grill them if possible otherwise you’ll need to add a bunch of seasoning to them. I do want to try making the sauce another try using the gorgonzola to see if I get a better result. We did really like the pear though so I wouldn’t do anything differently with them.
Pork Chops with Gorgonzola and Pears
(Adapted from Better Homes and Gardens)

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4 pork rib chops, cut 3/4 to 1 inch thick
Sea salt, kosher salt, or salt
2 Tbsp. olive oil
2 medium ripe pears, peeled, cored; each pear cut into 8 wedges
2 Tbsp. butter
1/4 cup dry white wine or apple juice
1/4 cup whipping cream
8 oz. 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.

Test Kitchen Tip: Rib chops are notable for flavor and juiciness.


1 comment:

  1. I tried a pear and pork recipe recently. They really do combine good together!