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Gorgonzola Topped Pork Chops




Source of Recipe


From Cooking Light, January 03 issue


List of Ingredients




1 pound pork tenderloin, sliced into 4 portions
1 teaspoon oil
Cooking spray
2 teaspoons minced bottled garlic
½ teaspoon black pepper
¼ teaspoon salt
½ cup beef broth
¼ cup dry red wine
2 tablespoons crumbled Gorgonzola or other blue cheese

Recipe



1. Place the pork between 2 sheets of heavy duty plastic wrap; pound to 1 inch thickness using a meat mallet or rolling pin (this was for tenderloin- I buy chops to skip this step).
2. Heat oil in a large skillet coated with cooking spray over medium-high heat. Combine garlic, pepper, and salt; rub over both sides of pork. Add pork to pan and cook 5 minutes on each side or until done. Remove pork from pan and keep warm.
3. Add broth and wine to skillet, scraping pan to loosen browned bits. Increase the heat to high, and cook until reduced to 1/3 cup (about 6 minutes). Spoon sauce over pork, sprinkle with cheese.

4 servings,
4 points per serving