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.

Pork Chops with Gorgonzola and Pears
10 mins
by 3.0 6  people
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Baked Pork Chops, Pork, Pork Chops
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  • 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)
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.


  • Test Kitchen Tip:

    Rib chops are notable for flavor and juiciness.

nutrition information

Per Serving: cal. (kcal) 618, Fat, total (g) 46, chol. (mg) 147, sat. fat (g) 24, carb. (g) 14, Monounsaturated 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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