Cheese Pork Chops with Brussels Sprouts and Potatoes

  • 10.23.12

Cheese pork chops with Brussels sprouts and potatoes.

The Fall air is one of my favorite. The days are getting shorter the morning are colder. Our home cooking reflect that by having a more sauces, more oven cooked meals. The aromas that linger in the house are warming to the soul.
Last night I prepared one of my old favorite meal, cheese pork chops. The heavy cream tenderizes the meat, which was already tender to start with, the mustard gives a small bite, the cheese blends well.
Nothing portrays Fall better than Brussels sprouts. To maximize my time I did not peel leaves by leaves, but instead I sliced them in thin slices. same result while cooking, faster prep time.
Could not have our first official Fall meal without potatoes.
A nice glass of Chardonnay by Sterling Vineyard was perfect.
Bon Appetit!


Tonight’s October 22, 2012 dinner:
Cheese Pork Chops
Brussels Sprouts with Bacon and Garlic
Potatoes Anna with Thyme




4 pork chops

1 tablespoon unsalted butter

1 teaspoon Olive oil

½ cup Gruyère cheese, shredded

2 tablespoons Dijon mustard

½ cup heavy cream

Salt and pepper

In a heavy bottom skillet melt the butter with the olive oil. Sauté` the pork chops over medium high 3 minutes on each sided. Lower the heat to medium and cook for another 5 to 6 minutes for side.

Salt and pepper to taste.

Meanwhile turn on the broil. Mix together in a bowl the heavy cream, mustard and the cheese. Remove the chops from the stove and place them in an oven proof dish. Spread the cheese-cream mixture over the chops and broil for about 5 minutes.




2 pounds Brussels sprouts halved and core removed

2 garlic cloves, peeled and minced

6 slices of bacon cut in small slices

Salt and pepper

Lemon juice

In a large skillet place the bacon and cook until is brown and all fat rendered.

Add the garlic and Brussels sprouts and still well together.

Cover and let the sprouts become tender.

Add salt, pepper and a squeeze of lemon to season and serve.




2 large Idaho Russet potatoes, peeled, sliced very thin

4 to 5 tablespoon butter


Salt and pepper

Heat the butter in a heavy 12-inch skillet. Dry the potato slices on paper towel. Arrange slices in a ring on bottom of skillet. Fill the center with overlapping slices. Sprinkle with salt and pepper. Arrange a second layer with remaining slices. Invert a heat proof dish over the potatoes and place a heavy object on the plate to weight the potatoes down. Sauté the potatoes over medium heat until the underside is nice and golden and the slices are molded together. Remove the weight and the plate and carefully turn the potatoes all at once. Cook until browned and cooked through. Cut in quarters and place in plates.



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Comments (3) Post a Reply

  1. Conor Bofin says:

    I have just eaten and you are making me hungry again. Lovely looking chops.

    1. Thank you Conor. I have share the same sentiment for lunch… Giangi

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