Cheese pork chops.
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. A classic winter French recipe.
The heavy cream tenderizes the meat, which was already tender to start with, the mustard gives a small bite, the cheese blends well. The cream and mustard combination is one of my favorite, soft cream with a tanginess to it. A nice variation is using grain mustard. The cheese… well I am French so all cheese is good for me. However with this dish you will really enjoy the combination.
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.
Cheese Pork Chops - French Classic
- 20 mins total
- 5 mins prep
- 15 mins cook
- serves 4
4 - 6 ounces each - pork chops
1 tablespoon unsalted butter
1 teaspoon olive oil
1/2 cup shredded Gruyere cheese
2 tablespoons Dijon mustard
1/2 cup heavy cream
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.
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