Pork chops with gorgonzola

Gary Rhodes combines the tartness of apples with the richness of Whitmuir Organics pork and gorgonzola cheese for an impressive, yet simple dish
By Gary Rhodes
Pork chops with gorgonzola
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 10 leaves cabbage, torn
  • 1 dashes of olive oil
  • 4 pork chops
  • 2 shallots, chopped
  • 1 apple
  • 1 Knob of butter
  • 20 g gorgonzola cheese


1. Bring a large pan of salted water to the boil. Add the torn cabbage leaves and cook for a minute. Drain the cabbage and set aside.

2. Heat a little olive oil in a frying pan. Season the pork chops in salt and freshly ground black pepper and place them fat-side down into the pan. Cook on each side for 2-3 minutes, or until cooked all the way through. When the pork is cooked, set it aside to rest for 5 minutes or so.

3. In a separate pan, heat a little more olive oil and add the shallots and the apple. Season with a pinch of salt and pepper, to taste, and add the butter. Cook until the apple has softened.

4. Add the cabbage and cook for a further minute. Put the gorgonzola in at the last minute and remove the pan from the heat.

5. Serve the pork chops with the apple, cheese and cabbage on top.

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