Gorgonzola and Mushroom Crusted Pork Chops

Recipe courtesy of Jo Davison
Serves 4
2 tbs Butter
  Olive Oil 
1 Shallot, sliced
1 pkg Sliced Portobello Mushrooms
  Salt and Pepper 
1 Garlic clove, minced
1 - 4 oz. tub of Gorgonzola Cheese
1/2 cup, Panko breadcrumbs
4  Butterfly Pork Chops
In a saucepan, heat butter and a swirl of the pan with olive oil.  Add shallot, garlic and mushrooms.  Sauté mushrooms until brown 
and crisp.  Remove mushrooms from pan and add pork chops, cook each side 5-6 minutes.  (Pork chops need to be cooked through, adjust cooking time in necessary.) While pork chops are cooking, assemble topping by chopping mushrooms, adding Gorgonzola cheese and panko bread crumbs. Mix until all items are incorporated and bread crumbs are moist.  Place pork chops onto an oven proof pan if your saucepan in not ovenproof. Add the mushroom mixture onto the chops, place in oven and broil on low, until cheese melts a bit, about 2 minutes.  Remove from oven and allow meat to rest for a few minutes before serving.

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