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Herbed Pork Chops With Gorgonzola Butter

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Sunday, 16 September 2007 07:28

Makes 4 pork chops.


  • 4 tbs olive oil
  • 2 tbs lemon juice
  • 1 tbs chopped fresh marjoram
  • 1 tbs chopped fresh thyme
  • 2 tbs chopped fresh parsley
  • 1 garlic clove, finely chopped
  • 1 onion, finely chopped
  • salt and pepper

Blue Cheese and Walnut Butter:

  • 2 oz butter
  • 4 scallions, finely chopped
  • 5 oz gorgonzola cheese, crumbled
  • 2 tbs finely chopped walnuts


  • Trim the fat from 4 pork chops and place them in a dish.
  • Whisk together the oil, kemon juice, marjoram, thyme, parsley, garlic, and onion in a bowl, then season with salt and pepper.
  • Pour the marinade over the chops, turn to coat.
  • Cover and let marinate in the refrigerator over night.

Pork chops in marinade

  • To make the flavored butter, melt half the butter in a skillet, and cook the scallions over low heat, stirring frequently for a few minutes, until softened.

gorgonzola butter

  • Transfer to a bowl and mix in the remaining butter, cheese, and walnuts.

gorgonzola butter

  • Form into a roll, then cover and let chill until needed.

gorgonzola butter

  • Drain the chops, reserving the marinade.
  • Grill the chops on a hot barbecue for 5 minutes on each side, then grill over more medium coals, or on a higher rack, turning and brushing occasionally with the reserved marinade, for about 10 minutes more on each side, or until cooked through and tender.
  • Transfer to serving plates and top each pork chop with 1 - 2 slices of the cheese and walnut butter.


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