1. Cook the Lamb Chops: 

Preheat your oven to 375°F (190°C). Season the American Lamb chops with kosher salt and freshly ground black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, sear the sirloin chops for about 2 to 3 minutes on the first side to develop a deep golden crust. Turn them over and transfer the skillet to the preheated oven for an additional 5 minutes, or until the chops reach 140ºF for medium**. They will carry over to 145ºF while they rest. Remove from the oven and set aside to rest while you prepare the sauce. 

2. Deglaze the pan 

Put the same skillet back over medium heat. Add a splash of red wine and scrape up any brown bits from the bottom. 

3. Sauté Mushrooms and Aromatics: 

Melt butter in the pan. Then add chopped shallots, sliced mushrooms and chopped rosemary and cook until the mushrooms are tender and browned, about 5 to 6 minutes. 

4. Incorporate Dairy: 

Reduce the heat to low and pour in the heavy cream. Allow the cream to simmer gently for 2 minutes. Add the crumbled Gorgonzola cheese to the skillet, stirring until the cheese has melted and the sauce has thickened slightly. Season with salt and pepper to taste. Once the sauce has reached your desired consistency, remove the skillet from heat. 

5. Garnish and Serve 

Spread the creamy mushroom sauce on a platter or four plates. Place the cooked sirloin chops on top. Garnish with more sauce and chopped fresh parsley for a pop of color and flavor.