A special dish for a dinner party that
can be put together before your guests arrive and pop in the
oven just before dinner. Serve with steamed asparagus spears,
buttered new potatoes and sliced tomatoes vinaigrette.
Mustard Baked
Chops with Brie
- 4 boneless pork chops,
about 1-inch thick
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
2 tablespoons Dijon-style mustard
2 teaspoons olive oil
1 (4 1/2-ounce) container Brie, halved crosswise
1/2 cup Italian-seasoned bread crumbs
2 tablespoons chopped parsley
2 tablespoons butter, melted
2 garlic cloves, crushed
1/4 teaspoon dried thyme, crushed
- Heat oven to 425 degrees
F.
- In a shallow bowl mix
together flour, salt, coriander and pepper. Evenly coat both
sides of each chop with mustard, then coat with flour mixture.
- In a large skillet heat
oil over medium-high heat. Brown chops on each side; place chops
in a shallow baking dish.
- Cut each piece of Brie
in half to form a thin half-circle, place a piece on each chop.
- In a small bowl combine
breadcrumbs, parsley, butter, garlic and thyme. Spoon crumb mixture
on top of cheese on each chop.
- Roast uncovered for 20
minutes, until breadcrumbs are golden and chops tender.
Serves 4.
Wine suggestion: If you’d
like to serve a white, make it a buttery rich Chardonnay, slightly
chilled; if a red wine appeals, pour a Pinot Noir or a Cabernet
Sauvignon.
Nutrition Facts:
Calories 360 calories
Protein 29 grams
Fat 21 grams
Sodium 690 milligrams
Cholesterol 90 milligrams
Saturated Fat 10 grams
Carbohydrates 14 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
