Pork Chops with Gorgonzola Sauce and Roasted Potatoes

By Culiora

Pan-seared pork chops are paired with a rich, velvety Gorgonzola cream sauce and toasted chopped hazelnuts. Crispy roasted potatoes round out this comforting, restaurant-style Scandinavian dinner.

• Servings: 4
• Prep time: 15 min
• Cook time: 40 min
• Total time: 55 min

Ingredients

• 800 g firm potatoes, scrubbed and cut into wedges
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper, freshly ground
• 4 pcs bone-in or boneless pork chops (approx. 180-200 g each)
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 tbsp butter
• 1 tbsp neutral cooking oil
• 40 g hazelnuts, whole raw
• 1 pcs shallot, finely chopped
• 1 clove garlic, minced
• 1 tbsp butter
• 100 ml dry white wine (or dry cider)
• 300 ml heavy cream (35-40% fat)
• 150 g Gorgonzola cheese (preferably Dolce), crumbled
• 1 tsp fresh thyme, leaves stripped and chopped

Instructions

1. Preheat the oven to 225°C (fan 205°C). Line a baking sheet with parchment paper.
2. Toss the potato wedges with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out in an even layer on the baking sheet and roast for 30–35 minutes until crisp and golden brown, turning halfway through.
3. While the potatoes roast, place the hazelnuts in a dry skillet over medium heat. Toast for 3–5 minutes until fragrant and the skins begin to crack. Transfer to a clean kitchen towel, rub vigorously to remove loose papery skins, and roughly chop. Set aside.
4. Pat the pork chops thoroughly dry with paper towels and season both sides evenly with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Let them rest at room temperature for 10 minutes.
5. Heat 1 tablespoon of butter and 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the pork chops and sear undisturbed for 3–4 minutes per side until deeply browned and the internal temperature reaches 63–65°C. Transfer the chops to a warm plate and tent loosely with foil to rest.
6. Reduce the heat under the skillet to medium. Add 1 tablespoon of butter, the finely chopped shallot, and minced garlic. Sauté for 1–2 minutes until soft and translucent, scraping up any browned meat bits from the pan.
7. Pour in the white wine (or cider) to deglaze the pan. Simmer vigorously for 2 minutes until reduced by half.
8. Pour in the heavy cream and bring to a gentle simmer. Lower the heat to medium-low, stir in the crumbled Gorgonzola and chopped thyme, and whisk gently until the cheese has melted smoothly into a thick, glossy sauce (about 2–3 minutes). Taste and adjust seasoning with a pinch of black pepper if needed.
9. Serve each rested pork chop with a generous ladle of warm Gorgonzola sauce, top with the toasted chopped hazelnuts, and plate alongside the crispy roast potatoes.