Recipe by twissis
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. :-)
- 1 1⁄2 lbs pork fillets (6-oz each)
- 1 1⁄2 tablespoons butter
- 4 1⁄2 tablespoons dry white wine
- 7 1⁄2 ounces creme fraiche (or whipping cream)
- 1 1⁄2 tablespoons mixed herbs (such as marjoram, thyme & sage)
- 6 ounces camembert cheese (rind removed thinly & then thinly sliced)
- 2 1⁄4 teaspoons Dijon mustard
- black pepper (freshly ground, to taste)
- fresh parsley (chopped, to garnish)
Directions See How It's Made
- 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.