Medaillons De Porc Au Camembert (Pork W/Camembert - France)

"1 of my favorite recipes from among my collection combines pork chops w/brie cheese. This recipe from *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen is similar to it, but just enough different to make it esp appealing to me. Per the intro, "Not surprisingly, most cheese-producing regions of France have a tradition of recipes using their own home-produced cheese. This recipe combines several of the fine products of Normandy." I must confess that (as written) this recipe was intended to serve 4 w/4-oz servings, but I knew that would never work at our table, so I adapted it to serve 4 w/what I saw as more realistic 6-oz servings. I hope you'll agree & enjoy the outcome. :-)"
 
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Ready In:
15mins
Ingredients:
9
Yields:
4 6 oz servings
Serves:
4
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ingredients

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directions

  • Put the pork fillets between 2 sheets of grease-proof paper or clear film & pound w/the flat side of a meat mallet or roll w/a rolling pin to flatten to a thickness of about 1/2-inch. Sprinkle fillets w/pepper.
  • Melt butter in a heavy frying pan over med-high heat till it begins to brown & then add the meat. Cook for 5 min (turning once) or till just cooked through. Transfer to a warmed dish & cover to keep warm.
  • Add the wine to the same pan & bring to a gentle boil, scraping the meat drippings from the base of the pan. Stir in the creme fraiche (or cream) + the herbs & bring back to a gentle boil.
  • Add the cheese, mustard & any meat juices that have accumulated from the warm meat. Add more creme fraiche (or cream) as desired to reach your preferred sauce consistency & adjust seasoning to taste pref. Serve immediately w/the sauce & garnish w/the chopped parsley.

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RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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