Sauteed Pork Chops with Pears and Gorgonzola

Published on July 17, 2014 | By |
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Ingredients

  • 4 bone-in rib or center-cut pork chops, about 1 inch thick
  • salt and pepper
  • 1 T vegetable oil
  • 1 firm pear, cored and cut into 3/4 inch wedges (Bosc pears work well)
  • 1 t sugar
  • 3/4 c low-sodium chicken broth
  • 2 T unsalted butter
  • 1 T balsamic vinegar
  • 1/3 c crumbled Gorgonzola cheese

Instructions

  • 1. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook chops until well browned, about 5 minutes per side. Transfer to platter and tent with foil.
  • 2. Toss pear with sugar, 1/4 t salt and 1/8 t pepper in bowl. Add pear slices, cut-side down,, to empty pan and cook until golden and beginning to soften, 1 to 2 minutes. Transfer to platter with pork.
  • 3. Continue to cook until sauce is slightly thickened, 1 to 2 minutes. Off heat, stir in butter and vinegar. Season with salt and pepper. Spoon sauce over pears and chops. Top with cheese. Serve

Instructions

  • 1. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook chops until well browned, about 5 minutes per side. Transfer to platter and tent with foil.
  • 2. Toss pear with sugar, 1/4 t salt and 1/8 t pepper in bowl. Add pear slices, cut-side down,, to empty pan and cook until golden and beginning to soften, 1 to 2 minutes. Transfer to platter with pork.
  • 3. Continue to cook until sauce is slightly thickened, 1 to 2 minutes. Off heat, stir in butter and vinegar. Season with salt and pepper. Spoon sauce over pears and chops. Top with cheese. Serve

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