Wednesday, 11 July 2012

Pork with Gorgonzola

I came across this meal in one of my mags, and it looked cool enough to give it a go. Worked so well that it has become one of our staple dishes since. Though the original recipe had Gorgonzola cheese in it, we've tried it with a variety of other blue cheeses and it worked equally well. Also, the first time I made it I used rose, instead of white wine, and must say that it probably worked even better.

You need:

about 0.5 of boneless pork chops
3 cloves of garlic
some dry basil and thyme
a handful of fresh parsley leaves
3 tbsp of oil
5-6 slices of Gorgonzola
200 ml of wine (white or rose)

Slice the meat and season it, sprinkle the herbs on top. Pre-heat the oil on  a frying pan, seal the chops on both sides (fry about 1 minute on each side, or until it turns golden brown), then move into a bake dish.

Peel and finely chop garlic and parsley, place them on frying pan and fry them on a small heat in the remainder of the oil from dealing the meat. Pour in wine and stir well. Keep on the hob for a few minutes, then pour it all onto the pork chops. Finally, place a slice of Gorgonzola on each chop and place it in the oven pre-heated to 180C for about 30-40 minutes. Best served with a salad and cooled wine.

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