Yield: 1 serving
French pork rib chop – 1 (10-oz.)
Olive oil – 1 Tbsp. plus for brushing pork
Salt and pepper – to taste
Ripe pear, sliced – 1/4
White wine – 1 oz.
Red pepper flakes – pinch
Heavy cream – 3 oz.
Gorgonzola cheese, crumbled – 1 Tbsp.
Method:
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- Brush pork with olive oil and season with salt and pepper. Grill long enough to leave marks, then place in 450F oven until meat reaches internal temperature of 140F.
- Add olive oil to skillet. When very hot, add pear; cook until dark brown. Deglaze pan with wine; add pepper flakes; reduce by three-fouths. Add cream and reduce until thickened. Remove from heat and add cheese.
- Plate pork over mashed potatoes. Top with sauce.