Name: Pork Chops Calvados
Ingredients: 6 1"thick loin pork chops well trimmed; 1/4 c Unsalted butter; 1/4 ts Salt; 1/4 ts Ground pepper; 2 1/2 c Gruyere cheese,finely grated; 2 tb Dijon mustard; 1/2 c Heavy cream, divided; 1/4 c Plus 2T. Calvados brandy; Or any apple flavored brandy; 2 tb Chopped fresh parsley

When we enjoy God, we enjoy Him in His eternity without any flux... After many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Pork, Liquor, Tried	6	Servings

INGREDIENTS

6		1"thick loin pork chops well trimmed
1/4	c	Unsalted butter
1/4	ts	Salt
1/4	ts	Ground pepper
2 1/2	c	Gruyere cheese,finely grated
2	tb	Dijon mustard
1/2	c	Heavy cream, divided
1/4	c	Plus 2T. Calvados brandy
		Or any apple flavored brandy
2	tb	Chopped fresh parsley

INSTRUCTIONS

Saute' pork chops until browned in melted butter in an oven proof skillet
over medium heat. Sprinkle chops with salt and pepper; cover and bake in a
350    degree oven for 45 minutes.
Combine cheese, Dijon mustard and 4 Tbl. of heavy cream; spread mixture
evenly over pork chops. Broil 5-6 " from heat, remove from oven immediately
when cheese is lightly browned. Remove pork chops from skillet to a serving
platter (keep warm), reserving all drippings in skillet.
Add Calados brandy to dripping in skillet; cook over fairly high heat,
deglazing skillet by scraping particles that cling to the bottom. Reduce
heat to medium-low. Add remaining heavy cream and continue cooking, while
stirring constantly until slightly thickened.
Pour sauce over pork chops and sprinkle with paprika and parsley.
From the recipe files of suzy@gannett.infi.net
Posted to MM-Recipes Digest V3 #199
Date: Tue, 9 Jul 1996 11:24:25 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>

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