Beat together all ingredients except pork steaks. Divide into 4 equal portions. Place between wax paper and apply pressure to ¾-inch thickness patty; refrigerate.
Coat chops with olive oil; season with salt and pepper.
Heat grill to medium-high.
Grill chops until internal temperature reaches 145°F. Let stand 3 minutes before serving.
Top each chop with gorgonzola patty; place under broiler until golden brown.
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