PORK WITH GORGONZOLA SAUCE
A tangy Gorgonzola cheese sauce dresses up tender slices of pork. Served alongside steamed broccoli, this special entree is sure to create a memorable holiday meal. -Taste of Home Cooking School
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the Dijon mustard, olive oil and thyme until blended; set aside. Sprinkle pork with salt and pepper. In a large nonstick skillet over high heat, brown pork on all sides, about 10 minutes. , Transfer pork to a foil-lined roasting pan that has been coated with cooking spray. Spread Dijon mustard mixture over all sides of pork. Bake at 425° for 10-20 minutes or until a thermometer reads 145°. Remove from oven and let stand 5 minutes., Meanwhile, in a small saucepan, over medium heat, saute garlic in butter for 30 seconds. Stir in flour until well blended. Gradually whisk in the cream, wine and chicken broth. Bring to a boil; cook and stir for 1 minute or until thickened. Add cheese. Cook and stir until sauce is reduced to desired consistency, about 5 minutes. , Slice pork and transfer to serving plates. Spoon sauce over pork. Sprinkle pork with additional cheese if desired.
Nutrition Facts : Calories 398 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 608mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 28g protein.
GORGONZOLA AND APPLE PORK CHOPS
Pork chops with a wonderfully different zing. Easy to make, yet it appears as though you slaved all day long! This dish is great served with any type of potato.
Provided by Kimberly Watson
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 45m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 10.7 g, Cholesterol 125.7 mg, Fat 30.5 g, Fiber 1.7 g, Protein 31.5 g, SaturatedFat 16.5 g, Sodium 823.7 mg, Sugar 7.4 g
GORGONZOLA CRUSTED GRILLED LAMB CHOPS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the grill over medium heat.
- In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turning them to coat well.
- In a separate bowl, add the cheese, bread crumbs, garlic, cilantro and a pinch of black pepper. Mix gently.
- Remove the chops from the marinade and arrange them on the grill. Grill for 1 1/2 to 2 minutes. Flip and top each chop with a heaping tablespoon of the bread crumb mixture. Close the lid of the grill and cook until desired doneness, about 2 to 4 minutes. Transfer to a serving platter and serve.
PORK CHOPS WITH GORGONZOLA
Steps:
- In large skillet, add butter & stir until melted. Add chops and cook on high for 6 minutes each side. Squeeze lemon over chops to flavor then remove & set aside. Add wine, partsley, raisins and cheese and cook on low until creamy. Taste for salt & pepper abd serve over chops with extra parsely.
PORK WITH GORGONZOLA SAUCE
Categories Milk/Cream Cheese Mustard Pork Roast New Year's Eve Blue Cheese Pork Tenderloin White Wine Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For pork:
- Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
- Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
- Meanwhile, prepare sauce:
- Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
- Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.
STUFFED PORK CHOPS WITH GORGONZOLA AND APPLE
This is a full-flavored, pungent, yet subtle special occasion dish. We served the meal with diced, spiced new potatoes with chopped onions baked in foil for 40 minutes, and a Caesar salad.
Provided by Richard D. Jehn
Categories Stuffed Pork Chops
Time 1h45m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- To make the apple stuffing: In a saute pan or skillet on medium heat, melt the butter and saute thyme, chopped apples, salt and pepper together until the apples are completely softened; about 15 to 20 minutes.
- Place the apple mixture in a bowl and mix in 1/4 cup Gorgonzola cheese. The cheese should liquefy into the stuffing within a couple of minutes.
- To prepare the pork chops: Butterfly the pork chops by slicing them parallel to the plane of the chop from the fat side to the bone. Stuff each one with about 2 to 3 tablespoons of the apple mixture.
- Bake the chops for about 1 hour. Place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops.
- To make the sauce: Heat the oil in a saute pan or skillet on medium heat, then saute the garlic until transparent, and the cheese until slightly melting. Immediately add the sherry, let cook for a minute until combined, then add the cream and 1/4 cup of the chicken stock, salt and pepper. Stir until well blended. Stir occasionally and reduce the liquid on medium high heat until the sauce begins to toast/caramelize and turn darker brown. Add the remaining 1/4 cup chicken stock, reincorporate the cheese and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.
Nutrition Facts : Calories 420.4 calories, Carbohydrate 9.4 g, Cholesterol 117.7 mg, Fat 30.8 g, Fiber 1.1 g, Protein 23.5 g, SaturatedFat 17.1 g, Sodium 623.3 mg, Sugar 3.4 g
PORK TENDERLOIN WITH GORGONZOLA SAUCE
This is from Bon Appetit from a few years back. It's one of my old stand by's for dinner parties or birthday dinners. It's quick and easy so you can enjoy your guest and still impress them at the same time!
Provided by A la Carte
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 559, Fat 37, SaturatedFat 18.8, Cholesterol 213.5, Sodium 565.1, Carbohydrate 4.2, Fiber 0.6, Sugar 0.6, Protein 49.2
PORK WITH GORGONZOLA SAUCE
This is from Epicurious. I have post exactly as they did but I thought it needed a little salt. I also only made half as I only cooked 1 tenderloin and I have double the sauce I needed.
Provided by CC G
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For pork:.
- Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
- Preheat oven to 425°F Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
- Meanwhile, prepare sauce:.
- Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
- Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.
Nutrition Facts : Calories 525.7, Fat 33.2, SaturatedFat 17.4, Cholesterol 211.4, Sodium 575.7, Carbohydrate 4, Fiber 0.6, Sugar 0.4, Protein 49.4
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