Imagine tender, savory, golden brown pork chops surrounded by a silky, creamy cheese sauce. Mouthwatering!
This dish is another of my favorite classic French dishes. Simple and so rich in flavor.
Pork chops hold a special place in my culinary heart. Their versatility allows for many cooking methods, ensuring a consistently delightful outcome – a symphony of flavors that always culminates in pure deliciousness.
They are rich in protein, vitamins, and minerals. They are also less processed, which is a huge plus.
The bone makes for a dramatic presentation. The bone-in cut is also more of a budget-friendly cut of meat, making it a meat of choice.
Grab a fresh baguette if you want to soak up all the sauce. You will thank me later.
In this Article
- Why you will love this recipe
- What is bone-in pork chops?
- How to cook pork chops
- Chef Tip
- Ingredients needed to make this classic French pork chop with cheese
- Equipment Needed
- Cooking tips and step-by-step instructions on how to prepare bone-in pork chop recipe
- What to enjoy alongside your pork chops
- Storing and reheating
- Frequently Asked Questions
- If you enjoyed this bone-in pork chop with cheese, you may want to try my other recipes.
- Cheese Pork Chops – French Classic
Why you will love this recipe
Rich in flavor – the luscious sauce makes it rich and inviting.
Easy to make – dinner is on the table in less than 30 minutes, leaving time to enjoy your evening.
It makes an excellent get-together meal – You will get rave reviews from your friends without spending too much time in the kitchen.
What is bone-in pork chops?
The bone-in pork chop is located at the top part of the pig, referred to as the loin.
Below the rib cage, it is considered the most tender section.
It has a much richer flavor due to the fat. The meat between near the bone is my favorite.
How to cook pork chops
Pan-seared pork chops are easy to make; timing is a factor in obtaining that beautiful golden color with the right amount of crispiness.
First of all, ensure your chops are at room temperature. Dry them by patting them with a paper towel.
On to cooking: sear one side of the chop until browned over medium-high heat. Flip only when you do not have resistance. Once turned over, lower the heat and continue cooking the other side of the pork chops.
You can place a lid over the pan at this junction to gently cook the middle and keep them juicy and moist. I did not do it here with this recipe, but it is an option.
Another often-used method is to fry the pork chops on the stove and then place them in the hot oven to bake them in the oven to the desired doneness.
The pork cannot be undercooked or overcooked. The best test is touching it lightly to ensure it springs back.
Or, if you have a meat thermometer, it should read 145 degrees F (63 degrees C) when inserted in the center.
We all run into the issue when cooking pork chops, which is why so many of us choose not to cook the bone in pork chops: “The curling of the chop.”
You know what I mean, the fat band that, when heated up, will curl up on one side, leaving the interior meat portion undercooked and the other overcooked.
I do have the solution to this minor dilemma. Before seasoning your pork chops, with a sharp knife, make a small indented incision into the thick fat band surrounding the chop.
Do not cut the fat band through; that will overcook your meat.
This small incision will prevent your chop from curling under and allowing you to cook it evenly.
Ingredients needed to make this classic French pork chop with cheese
Bone in pork chops – the star of this dish. Ensure that they all are the same weight, size, and thickness. The upper part of the chop bone is to be clean of any fat.
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Olive oil – used with the butter to seat the pork in the hot skillet
Gruyere cheese – known for its rich, creamy, and nutty flavor, is the perfect balance between heavy cream and pork chops.
Dijon mustard – intense and sharp flavor adds flavor to the cheese and cream. Do not substitute with yellow mustard; it does not have the same rich flavor that you want with this recipe.
Heavy cream – used in most French dishes- binds well with the cheese and allows it to blend and create a delightful sauce.
Salt and pepper – seasoning that you will need with this recipe.
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I cannot live without this oval gratin dish. I own six, and all different sizes. A must!
Cooking tips and step-by-step instructions on how to prepare bone-in pork chop recipe
As with all my recipes, I always suggest preparing all your ingredients before turning on your stove.
Start with the pork chops:
- Melt butter and oil in a heavy bottom skillet and add your chops when you feel the heat from the pan; do not let it smoke.
- Cook undisturbed for three minutes. Once ready to turn, nudge them a little; you should have no resistance. Turn them and cook the other side for three minutes as well.
- Lower the heat to medium and cook another five minutes per side. They should be a beautiful golden uniform color once they are ready.
- Season with salt and pepper.
Turn on your broiler.
Prepare the cheese-cream combination:
- Mix the heavy cream, mustard, and grated cheese in a small bowl and set aside until ready.
Broiling the chops:
- Once your chops are done, add them to a gratin oven-proof dish.
- Spread the cheese mixture over them, covering every corner of your meat.
- Place them under the broiler, six inches away from the heat source, and broil until the cheese melts and bubbles. Keep a keen eye so as not to burn.
- Remove from under the broil and serve immediately.
What to enjoy alongside your pork chops
Endives are a great combination with pork chops. Cut them in half and saute them gently with butter.
Swiss chard or steamed spinach is another combination that pairs well.
Roasted Rosemary Potatoes are perfect for absorbing the sauce.
Last but not least, my favorite, a simple Boston Lettuce Salad with Shallot dressing
Storing and reheating
If you are fortunate to have leftovers, store them in an airtight glass container in the refrigerator for two days.
Once ready to enjoy them, bring them back to room temperature and place them covered with aluminum foil, in the oven at 350F for 15 minutes or until warm.
I do not recommend freezing them because the cream and cheese will break down and will not taste as good.
Frequently Asked Questions
Is a bone-in pork chop lean?
Yes, it is leaner and more accessible at your local supermarket. It cooks quicker. They provide a rich, flavorful-tasting chop.
What is the difference between bone-in and boneless pork chops?
The bone-in chops are fuller in flavor due to the slightly fatter cut than their boneless counterpart. The fat in the cut can also prevent the chops from drying out as they cook.
Are bone-in pork chops better?
The bone and fat in these cuts provide extra flavor and release moisture, preventing chops from drying. The bone can also be Frenched, which has an appeal to it.
Are pork chops affordable?
Yes, they are making them the choice for dinner.
What kind of cheese goes with pork?
Cheeses that pair well with pork are blue, mozzarella, cheddar, Gruyere, and fresh cheeses.
Why do people love eating pork?
It is a rich source of high-quality protein, vitamins, and minerals.
If you enjoyed this bone-in pork chop with cheese, you may want to try my other recipes.
Cheese Pork Chops – French Classic
- 4 6 ounces bone-in pork chops
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- ½ cup Gruyere cheese, shredded
- 2 tablespoons Dijon mustard
- ½ cup heavy cream
- salt and pepper, to taste
- 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.
Chef TipWe all run into the issue when cooking pork chops, which is why so many of us choose not to cook the bone in pork chops: “The curling of the chop.” You know what I mean, the fat band that, when heated up, will curl up on one side, leaving the interior meat portion undercooked and the other overcooked. I do have the solution to this minor dilemma. Before seasoning your pork chops, with a sharp knife, make a small indented incision into the thick fat band surrounding the chop. Do not cut the fat band through; that will overcook your meat. This small incision will prevent your chop from curling under and allowing you to cook it evenly.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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Originally published on October 23, 2012.