Brie, Gorgonzola and Pork Loin Grilled Cheese
medium red onion
center cut boneless pork chops
freshly ground black pepper
french or hoagie rolls
crumbled gorgonzola cheese
In a large skillet over low heat, melt 2 tablespoons of butter.
Add the red onion and 1/2 teaspoon kosher salt.
Stirring occasionally, cook the onions until soft and lightly caramelized, about 30 minutes. The onions can be prepared the day before.
Meanwhile, sprinkle chops with remaining salt and black pepper to taste.
In the same pan that the onions cooked in, sauté the pork chops over medium heat for 2 minutes, flip over, cook additional 30 – 45 seconds.
Remove the pork chops to a plate, cover to keep warm.
Generously brush the inside of the cut rolls with melted butter.
In a different large skillet over medium heat, place the rolls buttered side down.
Brush the top of the rolls with butter, flip the rolls after about 1 – 2 minutes, when browned.
Top each side of bread with Brie, then sprinkle with crumbled Gorgonzola.
Place half the onions on one side of bread and 2 pork chops on the other side. Repeat with the other roll.
Cover the pan to allow the cheese to melt.
Meanwhile, in a small bowl toss the arugula and vinegar together.
Check the sandwich after 2 minutes. If the cheese is melted, remove the sandwich from the pan.
Divide the arugula between the two sandwiches, place the two halves of the bread together.