Chops with gorgonzola
easy
45 mins
45 mins
Ingredients
- 750 g Carrots
- 1/2 potty Marjoram
- 7-10 Tbsp (or 1 teaspoon of dried
- 7-10 Tbsp marjoram)
- 1/2 bunch Parsley and chives
- 3-4 Tbsp Oil
- 4 (200 g each) Pork chops
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 cl Brandy
- 1/8 l dry white wine
- 100 g Gorgonzola
- 7-10 Tbsp Cheese
- 2 TABLESPOONS sauce thickener
- 1 pack of Mashed Potatoes "The Loose"
- 125 ml Milk
- 10 g Butter or margarine
- 7-10 Tbsp grated nutmeg
Directions
- 1
Wash and peel the carrots and cut them into sticks. Wash marjoram, parsley and chives and chop them finely, except for a little bit for the garnish. Heat the oil in a large pan and fry the chops in it for about 6 minutes on each side.
- 2
Season with salt, pepper and marjoram and remove from the pan. Add brandy, 1/8 litre water and white wine and let it boil down a bit. Crumble half of the gorgonzola into the sauce and melt in it.
- 3
Add the sauce thickener and bring the sauce to the boil again. Season to taste with salt and pepper. Place the chops in an ovenproof dish, pour some sauce over them and sprinkle with the remaining gorgonzola.
- 4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 10 minutes. Steam carrots in little boiling salted water for 10-15 minutes. For the puree, boil 375 ml water and 1/2 teaspoon salt in a pot.
- 5
Add cold milk and fat and sprinkle the puree flakes. Leave to stand for 1 minute, then stir with a wooden spoon and season with nutmeg. Arrange chops au gratin, carrot vegetables and puree on a plate.
- 6
Sprinkle with chopped herbs and serve garnished with a bouquet of herbs.
Nutrition Facts
570 kcal
28 g
26 g
44 g
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