Gorgonzola And Apple Pork Chops Food

GORGONZOLA AND APPLE PORK CHOPS

Steps:

• Butterfly each pork chop by slicing horizontally through the center with a sharp knife. Leave them attached on one side so they can be flipped open to create a butterfly shape.
• Heat oil in a large skillet over medium high heat. Add pork chops, reduce heat to medium and cook slowly for 5 to 7 minutes each side, or until they are done to your liking. Set aside.
• Melt butter or margarine in a medium skillet over medium heat. Add apples and saute until tender, then turn off heat and add cheese to skillet. Mix together slowly to form a creamy thick sauce.
• Place reserved chops on serving plate and stuff each one with 1/4 of the apple/cheese mixture. Serve hot.

APPLE GORGONZOLA PORK CHOPS

Steps:

• Heat oil in heavy bottom pan. Add garlic, shallots, onion if using. Saute until softened and fragrant. Add pork chops. Brown for 5-7 minutes per side. While they are browning, melt butter in second pan and saute chopped apple. If you like sweet apples, add brown sugar. When chops are browned, and cooked through, turn off heat, and allow to rest for 5 minutes in pan. When apples are softened, and starting to brown, remove from heat. Add gorgonzola and stir to melt in residual heat. Serve pork chops with apple gorgonzola sauce over the top.

GORGONZOLA AND APPLE PORK CHOPS

Steps:

• Butterfly each pork chop by slicing horizontally through the center with a sharp knife. Leave them attached on one side so they can be flipped open to create a butterfly shape.
• Heat oil in a large skillet over medium high heat. Add pork chops, reduce heat to medium and cook slowly for 5 to 7 minutes each side, or until they are done to your liking. Set aside.
• Melt butter or margarine in a medium skillet over medium heat. Add apples and saute until tender, then turn off heat and add cheese to skillet. Mix together slowly to form a creamy thick sauce.
• Place reserved chops on serving plate and stuff each one with 1/4 of the apple/cheese mixture. Serve hot.

GORGONZOLA AND APPLE PORK CHOPS

Steps:

• Butterfly each pork chop by slicing horizontally through the center with a sharp knife. Leave them attached on one side so they can be flipped open to create a butterfly shape.
• Heat oil in a large skillet over medium high heat. Add pork chops, reduce heat to medium and cook slowly for 5 to 7 minutes each side, or until they are done to your liking. Set aside.
• Melt butter or margarine in a medium skillet over medium heat. Add apples and saute until tender, then turn off heat and add cheese to skillet. Mix together slowly to form a creamy thick sauce.
• Place reserved chops on serving plate and stuff each one with 1/4 of the apple/cheese mixture. Serve hot.

PORK TENDERLOIN WITH GORGONZOLA SAUCE

Steps:

• For the pork: Orl a large rimmed baking sheet. Whisk the Dijon, olive oil and Thyme in a small bowl. Sprikle the tenderloins with salt and pepper. Heat a large nonstick skillet over high heat. Add pork and sear until brown all over, about 10 minutes.
• Transfer seared pork to prepared baking sheet. Spread Dijon mixture all over the pork. (Can do this a couple of hours ahead and refrigerate until your ready to cook).
• Preheat the oven to 425°F Roast pork until internal temp is 150, about 30 minutes. Remove from the oven and stand for 5 minutes.
• Meanwhile prepare the sauce.
• Melt 1 tbsp butter in a heavy small saucepan over medium heat. Add 1 Tbsp flour and whisk for 1 minute. Gradually whisk in the cream, white wine and chicken broth. Boil until the mixture is thick enough to coat the back of the spoon, whisking frequently, about 1 minute.
• Add Gorgonzola and whisk until the cheese is melted and smooth, about 5 minutes.
• Slice pork onto plates. Ladle over the sauce. Pass additional sauce seperately.