Pork Chops with Pears & Gorgonzola

This was one of those thirty minute recipes that really only takes thirty minutes. Amazing! Only if you do your prep work while your chops are cooking, though - they'll be in the pan for 10-12 minutes, so you won't even be rushed!

Ingredients:
2-4 Pork Chops, around 1 inch thick (I got a package of three from Trader Joe's that were a good size and in Trader Joe fashion, cheap!)
1 tablespoon vegetable oil
1 firm bosc pear
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 low sodium chicken broth
1 tablespoon balsamic vinegar
1/3 cup crumbled Gorgonzola

Pat chops dry with paper towels and sprinkle with salt and pepper.


Heat oil in a large non stick skillet over medium high heat. Once the oil is hot (just starting to smoke), add pork chops and cook 5-6 minutes per side. This is where an splatter guard (I don't know the correct name for it, just see the picture!) comes in really handy. I wish I had one that fit!


While your pork is cooking, prep the other stuff. Cut the pear into eighths.


Toss the pear pieces in a bowl with sugar, salt and pepper. Measure out the other ingredients. When the chops are cooked through, transfer to a large plate (but keep burner on). Cover with foil to keep warm while you cook the pears and make your sauce.

In your now empty pan, turn the burner down to medium and add your pear slices.


Cook around 2 minutes per side, then add your chicken broth. Cook the pears for another 2-3 minutes in the broth, until they're completely soft.


Remove the pears and add them to the plate with the pork chops under the foil. Let the sauce cook for another few minutes, until slightly thickened. Off heat, stir in vinegar and butter.


Arrange your pork chops and pears on the appropriate amount of plates. Sprinkle the cheese over each chop, then spoon the sauce on each piece - the warm sauce will melt the cheese just perfectly.

The sauce was so good we ended up getting spoons since our forks couldn't hold enough. Embarrassing, but true.