Gorgonzola Pork Chops with a Chicory & Walnut Salad

These Gorgonzola Pork Chops with a Chicory & Walnut Salad make a beautifully balanced meal. The crunchy chicory salad cuts through the richness of the deliciously creamy Gorgonzola sauce accompanying the pork chops. An easy but magical supper dish.

May 11, 2018
: 2
: 20 min
: 20 min
: 40 min
: Moderately easy

A refreshing, tasty and surprisingly satisfying accompaniment to our Pork Chops or Pork Loin Steaks.


  • 25g butter
  • 40g walnut pieces
  • 2 pork chops
  • ½ tsp sea salt
  • 100g fine green beans
  • 2 heads chicory, leaves separated
  • ½ small red onion, finely sliced
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 100g Gorgonzola, crumbled
  • 100ml crème fraiche
  • freshly ground black pepper
  • Step 1 Heat 10g butter in a heavy based frying pan over a medium heat and toast the walnut pieces for 2 mins. Remove to a plate.
  • Step 2 Season the pork chops with ¼ tsp sea salt and melt the remaining butter in the same pan. Brown the chops in the butter for 10-15 mins, turning halfway through to ensure they are thoroughly cooked. Remove to a warm plate.
  • Step 3 Meanwhile prepare the salad by blanching the green beans in boiling water for 3-4 minutes then refresh under cold running water. Mix the beans with the toasted walnuts, chicory leaves, balsamic vinegar, olive oil and red onion. Season the salad with ½ tsp sea salt and toss together to ensure everything is mixed.
  • Step 4 Add the crumbled Gorgonzola and crème fraiche to the buttery juices in the pan and heat until the cheese has melted, about 2-3 mins, stirring all the time.
  • Step 5 Serve the chops alongside the salad with the Gorgonzola sauce spooned over the chop and add a little freshly ground pepper.