Chops with Gorgonzola

For 4 people
  • 750 g Carrots
  • 1/2 pot en Marjoram
  • (or 1 teaspoon dried
  • Marjoram)
  • 1/2 Bund Parsley and chives
  • 3 -4 EL Oil
  • 4 (à 200 g) Pork chops
  • Salt
  • Pepper
  • 4 cl Brandy
  • 1/8 l dry white wine
  • 100 g Gorgonzola
  • cheese
  • 2 EL light sauce binder
  • 1 pack mashed potatoes 'the loose'
  • 125 ml milk
  • 10 g Butter or margarine
  • grated nutmeg
45 minutes
Carrots wash, peel and cut into sticks. Wash marjoram, parsley and chives and finely chop separately, except for something for the garnish. Heat the oil in a large pan and fry the chops in it for about 6 minutes on each side.
Season with salt, pepper and marjoram and remove from the pan. Deglaze the roast with brandy, 1/8 liter of water and white wine and let it boil down a little. Crumble half of the gorgonzola in the sauce and melt in it.
Let the sauce thickener trickle in and bring the sauce to the boil again. Season to taste with salt and pepper. Place the cutlets in an ovenproof dish, pour some sauce over them and sprinkle with the remaining Gorgonzola.
Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 10 minutes. Steam the carrots in a little boiling salted water for 10-15 minutes. For the puree, boil 375 ml water and 1/2 teaspoon salt in a saucepan.
Add cold milk and fat and sprinkle in the puree flakes. Let stand for 1 minute, then stir with a wooden spoon and season with nutmeg. Arrange the gratinated cutlets, carrot vegetables and puree on a plate.
Sprinkle with chopped herbs and a bouquet of herbsServe garnished.
1 person approx:
  • 570 kcal
  • 2390 kJ
  • 44 g protein
  • 26 g fat
  • 28 g carbohydrates


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