A Cheesy White Wine Sauce

his a great sauce to cook pork chops in, serve on pasta, rice or couscous. I do not recommend cooking chicken or beef in this sauce, however you can serve the sauce over the meat once it is cooked. I often keep a sealed container of the sauce in the fridge, because it's just as good on bread for a snack as it is as part of a meal. The type of white wine you use is entirely dependent on your preferences. If you are looking for a sweeter taste, stay clear of dry wines. Chances are, if you like to drink it, you will like it in the sauce.

To make this sauce you will need all of the following:

White Wine
Blue Cheese
Olive Oil or butter
Vidalia Onion
Garlic or Garlic Powder

Finely chop the onion with a little bit of olive oil and a tablespoon of garlic powder or two garlic cloves. Depending on how brown you like your onions, you may want to give the onions a bit of time before you start putting anything in the saucepan. How cooked you want the onions also depends on your taste. Although the onions give the sauce more flavor if you only lightly saute them, I prefer overcooked onions and I am willing to sacrifice a little bit of taste for that.

Add the following to a saucepan:
1/4 cup of butter or olive oil
1 1/2 cups of white wine
1 cup of blue cheese

Bring the ingredients in the saucepan to a simmer and add onions and garlic powder or garlic cloves to taste.

Reduce to low heat and stir continuously until blue cheese has completely melted and mixed into the sauce. Be sure you watch the sauce, because the cheese will melt and stick to the bottom of the pan and leave you with a nasty charred mess.

If you are going to cook the pork chops in this sauce, you can add the chops at the same time you add the onions. In this case, however, you will not want to reduce the heat until the pork chops are cooked nearly all the way through.

If you plan on storing the sauce on its own, be aware that it will separate because of the oils from the cheese and butter. I recommend reheating it in the microwave as opposed to a saucepan, because your chances of burning the cheese or the onions beyond what is edible is fairly high.

Enjoy!