Gruyere Chops for Two

I am coming soon. Hold fast what you have, so that no one may seize your crown. - Revelation 3:11

2 bone in thick pork chops

Season and sear in a splash of olive oil/clarified butter

After searing put under broiler for 5 minutes on each side.

Turn off oven.

Add grated Gruyere to each chop.

Cover, internal temp should be 145 degrees.

Make sauce and put a few T on each chop.

Sauce

1 T Olive Oil/clarified butter

1 1/4 inch link Cajun sausage, diced ( I used Andouille)

1/2 c Button Mushrooms, Sliced

1 leek, sliced

1 roasted garlic clove, mashed

1/4 c sweet Marsala 

(4 ounces) Chicken Broth

1 T cornstarch in 1/4 c water

Heat olive oil in a pan. Add the mushrooms, roasted garlic, leeks and Cajun sausage, cooking until mushrooms are browned. Remove from pan and set aside. Add the Marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced. Add the chicken broth. Return to a simmer and cook until a little more than 1 cup of liquid remains. Place the cornstarch in a small bowl with a little water. Then, add the cornstarch mixture to the pan to thicken. Return the mushroom mixture to the pan.

If you have excess sauce save for shrimp and grits.