Quick weeknight dinner: Broiled Pork Chops with Carmelized Onion & Gorgonzola Cream Sauce

A quick sauce recipe to dress up simple broiled pork chops.  If you carmelize the onions in the slow cooker during the day, the sauce goes together quicker still.

Broiled Pork Chops with Carmelized Onion & Gorgonzola Cream Sauce

4 onions, sliced into ¼” rings

2 tablespoons butter

Vermouth or white wine (about ¼ cup)

3 oz gorgonzola cheese, crumbled

Heavy cream (about ¼ cup)

6 bone-in pork chops

Salt & freshly ground black pepper

In a large skillet, melt the butter and sweat the onions.  Cover and cook on low heat until golden brown, stirring occasionally.  (Or put the onions and butter in a slow cooker in the morning and leave it alone on low all day….)

While the onions are cooking, sprinkle the chops with salt and pepper.  When the onions are done, run the chops under the broiler and finish the sauce:

Increase heat to medium high, add a stiff shot of vermouth and stir until most of the liquid has evaporated.  Reduce heat to low; add the gorgonzola cheese and a few tablespoons of cream and stir until the cheese has melted and the mixture has thickened.  Season with salt and pepper.  Spoon the sauce over individual pork chops to serve.

6 servings.