Pan-Fried Pork Chops with Gorgonzola Butter served with Braised Leeks and Prosiutto

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 I’m sure you’ve noticed from the sheer number of pork chop recipes that I tend to really like them.  During the Winter, I absolutely love pan frying pork chops and pairing them with delicious braised leeks, prosciutto, and shaved black truffles.

 

 

 

Ingredients:

For the Pan-Fried Pork Chops:

  • Bone in pork chops
  • sea salt and freshly ground pepper
  • butter

For the Braised Leeks and Prosciutto:

  • 3 big leeks, outer leaves trimmed back and washed
  • Extra virgin olive oil
  • 6 tablespoons butter, dived in 3rds
  • 5 cloves garlic, peeled and sliced thinly
  • A few sprigs fresh thyme, leaves picked
  • A wineglass of white wine
  • Sea salt and freshly ground black pepper
  • 4 cups chicken stock
  • 6 oz. prosciutto  
  • Black truffles, shaved (optional)

For the gorgonzola butter:

  • 4 Tbsp room temperature butter
  • 3 oz. crumbled gorgonzola
  • 1 tsp worcestshire sauce
  • 1 tsp freshly ground pepper

 

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Directions:

For the Pork Chops:

Allow the pork chops to come to room temperature

Season the pork chops liberally on both sides with sea salt and freshly ground pepper.

Meanwhile, in a large heavy skillet, add some butter and olive oil to the bottom of the pan, and turn the heat up to medium high. 

Wait until the butter starts to foam, and add the pork chops, not disturbing them for at least 5-7 minutes, depending on thickness.  Flip them and cook for another 5-7 minutes until it reaches your desired internal temperature. 

 

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For the Braised Leeks and Prosciutto:

Halve the leeks lengthways and cut at an angle into 1/2-inch slices. 

Heat a wide saucepan, add a splash of oil and a knob of butter, and when you hear a gentle sizzling add the sliced garlic, thyme leaves and leeks.

Move the leeks around so every piece gets coated.  

 

 braisedleekswithprosciutto

Pour in the wine, season with pepper and stir in the stock. Cover the leeks with the slices of prosciutto, place a lid on the pan and cook gently for 25 to 30 minutes.

Once the leeks are tender, take the pan off the heat.

Remove the prosciutto from the saucepan, slice up and stir back into the leeks. 

 

 

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For the Gorgonzola Butter:

Cream the butter until smooth.

Gently fold in the Gorgonzola cheese, Worcestershire and fresh pepper (some pieces – small chunks – of cheese should remain).

Roll in plastic wrap, twist ends and store in refrigerator.

Cut into slices to top pork chops.

 

 

 

Serve all together and enjoy!

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