I’m a big fan of cheeses. I like most of them, also the blue cheeses that most people find too strong or a bit icky because of the mould. This sauce is a perfect way to introduce those people to blue cheese, because it is a lot mellower than eating the cheese on its own. Do make sure you use a gorgonzola dulce and not a gorgonzola picante, because the dulce variety is quite mild for a blue cheese, while the picante is quite strong and would make the sauce quite strong too. As an Italian cheese, gorgonzola is perfect to use in a sauce for pasta. And gorgonzola and pork work very well together (and is a classic Italian combination as well).
Pork and pasta with gorgonzola sauce (serves 2)
150 g dried spaghetti
2 pork fillets (pork chops without the bone)
salt and pepper
1 glass white wine
100 ml cream
150 g gorgonzola, cubed
Cook the pasta according to the package.
Heat a frying pan on high heat. Add a drop of oil, spread it over the whole surface of the pan. Place the pork fillets in it. Turn every 15 seconds until the outside is golden and the inside is cooked. Season with salt and pepper. Place on a plate and set aside.
Reduce the heat under the pan to medium. Add the white wine and let the alcohol boil of (about 30 seconds), while stirring to dissolve the jummy bits from baking the pork in the wine. Add the cream, bring to the boil again. Then add the gorgonzola cubes while stirring. Cook until the cheese is molten and it forms a sauce, then take it from the heat (by cooking it longer you risk splitting it).
Place a pile of spaghetti on a plate, place the pork on top and scoop the sauce over it. Serve immediately.