Clean mushrooms (1), zucchini (1) and onion, dice finely. Heat oil (1), sauté ingredients in it. Season with herbs, salt, pepper of Provence. Rinse and dry the pork chops, cut a pocket in each, fill with stuffing and pin with wooden skewers. Heat oil (2) in a frying pan. Roast chops for about 5 min on each side, remove and keep warm.
Cut mushrooms (2), zucchini (2) into slices. Fry in the fat for about 8 minutes. Season with salt, pepper and herbs de Provence. Meanwhile, heat whipping cream, boil a little bit. Let Gorgonzola melt in it at low temperature. Season to taste with salt and freshly ground pepper. Serve meat with vegetables and sauce.
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Our tip: It is best to use fresh herbs for a particularly good flavor!
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