Gratinated cutlet with pears and Gorgonzola

Ingredients for 4 servings:

• 150g Gorgonzola
• 4 veal chops or pork chops
• 1 tsp peppercorns, green or red
• 2 bulb(s), alternatively from the can
• 2 tbsp lemon juice
• 1 tbsp butter
• 1 tbsp oil
• 75 ml veal stock
• ¼ liter whipped cream
• e.g. Worcestershire sauce
• n. B. Salt and pepper, black, from the mill

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Cut the Gorgonzola into four slices. Crush the dry peppercorns in a mortar. Wash the pears, peel them if necessary, halve them, and core them (if that’s too much work, you can also use canned pears instead). Drizzle with lemon juice. Preheat the oven to 200°C (top/bottom heat). Season the chops with salt and pepper. Heat the butter and oil in a large pan. Fry the chops for about 2-3 minutes on each side. Place them in a baking dish and top with the pears and Gorgonzola. Bake in the preheated oven on the second shelf from the bottom for about 10 minutes. Meanwhile, briefly toast the crushed peppercorns in the pan. Deglaze the pan with the veal stock, reduce slightly, and add the cream. Simmer over high heat for about 5-6 minutes. Season with Worcestershire sauce, salt, and freshly ground pepper. Remove the chops from the oven and serve with the sauce. Serve with mashed potatoes, hash browns, or baguette. Approximately 577 calories per serving.