3 tablespoons olive oil   3 cloves garlic   2 pounds boneless pork butt or loin, cut into thin slices, about 1/16 inch thick   1 teaspoon rosemary, whole leaves, crushed   1/2 cup dry white wine   1/2 cup crumbled Gorgonzola, bleu, or Roquefort cheese   1/4 cup whipping cream or half-and-half   Salt, to taste   Pepper, to taste

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