Gorgonzola Pork

GORGONZOLA PORK I obtained this recipe from an estate sale when I purchased the family collection from the Klein Estate in DeSoto, Texas in 1984. 4 thin pork cutlets 1 teaspoon garlic pepper 1 teaspoon extra virgin olive oil 1/2 cup beef broth 1/4 cup dry red wine 3 tablespoons crumbled gorgonzola cheese Season pork with garlic pepper. Heat oil in large skillet over medium-high heat. Saut� pork just until lightly browned about 2 minutes per side. Remove pork from pan and keep warm. Add broth and wine to skillet scraping up any brown bits in bottom of pan. Cook over high heat stirring until reduced and slightly thickened. Spoon pan sauce over pork and top with cheese.

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