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Pork Blade Chops in Gorgonzola-Marsala Cream Sauce

Created by Chuck,


I 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.
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At a glance
Main Ingredient
Cooking Method
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


Pre-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.

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.

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