4 pork chops, 1.5 oz. of butter, 1 tablespoon olive oil, 1 glass port wine, 1 tub of Academia Barilla cream of Pecorino with Truffle and Mushroom, Salt, Pepper.
Beat slightly the pork chop. Let them sear in a pan where you have heated butter and oil. Cook 6 minutes on each side. Salt and pepper. Remove meat from pan, drain the juice and keep warm. Pour the port wine in the pan and let it reduce by half. Add the Academia Barilla cream of pecorino with Truffle and mushroom and stir with pinch of salt and pepper sparingly. Simmer everything over low heat for 5 minutes. Pour the hot chop and serve the dish accompanied by your favorite vegetable.