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.
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.