"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pork Chops with Gorgonzola Recipe

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This recipe for Pork Chops with Gorgonzola, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Powell
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 pork chops 3/4" I used boneless
salt
4 tbsp olive oil/cover bottom of pan
5 medium ripe pears, peeled, each cut into 8 wedges and cut into bites
2 tbsp butter
1/2 cup dry white wine
1/2 cup whipping cream
4 to 8 oz of crumbled mild gorgonzola
crushed pecans are optional as last minute toss in the sauce

Directions:
Directions:
sprinkle chops with salt and saute over medium high heat for about 10 minutes a side until internal temperature of 160. Transfer to serving platter and drain fat from skillet.

In same pan cook pears in butter over med-high heat for five minutes, turning once until brown. Add to pork chops.

For sauce, add wine and cream to skillet. Bring to boil and reduce heat. boil gently, uncovered for a couple of minutes to slightly thicken. Add the gorgonzola to taste and whisk in until mostly melted. Pour over chops and pears and serve. Can garnish with fresh cheese crumbles.

Number Of Servings:
Number Of Servings:
6 pieces so depends on group.
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
The original recipe said cook chops five minutes a side but the internal temp would have given my family a nasty case of trichinosis! Consider how thick or thin your chops are. I've started using a thermometer for best results. This is very tasty and easy. Also, the original recipe called for two pears. I'm up to five and think my family would like more if they fit in the skillet!

 

 

 

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