Pork Chops Calvados Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: 1"thick loin pork chops well trimmed,
1/4 cup: Unsalted butter,
1/4 tsp: Salt,
1/4 tsp: Ground pepper,
2 1/2 cup: Gruyere cheese, finely grated
2 tbsp: Dijon mustard,
1/2 cup: Heavy cream, divided
1/4 cup: Plus 2T. Calvados brandy,
Or any apple flavored brandy,
2 tbsp: Chopped fresh parsley,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp