| 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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