Pork Chops with Gorgonzola and Pears
Recipe from Better Homes and Gardens
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.
Prep Time: 10 mins
see savings4pork rib chops, cut 3/4 to 1 inch thick
see savingsSea salt, kosher salt, or salt
see savings2 tablespoonsolive oil
see savings2medium ripe pears, peeled, cored; each pear cut into 8 wedges
see savings2 tablespoonsbutter
see savings1/4 cupdry white wine or apple juice
see savings1/4 cupwhipping cream
see savings8 ouncescreamy Gorgonzola or blue cheese, cut up
see savingsFreshly ground black pepper
see savingsAdditional Gorgonzola cheese, cut into chunks (optional)
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.
Per Serving: 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 (µg) 8, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1105, Potassium (mg) 420, calcium (mg) 353, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet