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Home  Recipe Collection Cuisine American Pork Blade Chops in Gorgonzola-Marsala Cream Sauce Pork Blade Chops in Gorgonzola-Marsala Cream Sauce
Created by Chuck,
DescriptionI came up with this recipe one day when I had some leftover gorgonzola in the fridge. It's become a favorite after a couple of revisions, and I serve this to company frequently with rave reviews.    IngredientsAt a glance
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Serves
4
4 pork blade chops, boneless, 1 inch thick
salt and pepper cajun seasoning 2 tablespoons olive oil 2 tablespoons butter 5 shallots, thinly sliced 2 teaspoons minced garlic 1/2 cup marsala wine 1 sliced jalapeno chile pepper, seeds and membrane removed 1/4 cup gorgonzola cheese, crumbled 1 cup heavy cream Methods/stepsPre-heat gas grill. Rub chops with salt, freshly ground pepper, and cajun seasoning on both sides. Grill chops until no longer pink but not overcooked, about 5-6 minutes on each side for 1-inch chops. Do not over cook! Allow to rest on counter 5 minutes before serving. In the meantime, prepare the sauce. Heat olive oil and butter in a large skillet over medium heat. Saute shallots until tender, about 5 minutes. Add green onion and garlic and saute a couple minutes more. Increase heat to medium-high. Add marsala and bring just to a boil. Add jalapeno pepepr slices and saute a couple minutes. Add gorgonzola cheese and stir until it melts and incorporates into the sauce. Add cream and reduce sauce by 1/3. (Preparing the sauce should take about as long as cooking the chops and allowing them to rest). Spoon sauce over chops to serve. Reviews |
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Additional Tips
Ask your butcher for boneless pork blade chops. They are much more tender than most other chops, which have become so lean that they are tough.