Recipe by twissis
Swift & Company provides this recipe which surely would have to rank in the "Top 10" of ways to turn the ordinary pork chop into something extraordinary. It's an easy fix & the use of Dijon mustard & brie cheese provides its "French connection".
Top Review by Azdak
Nice new way of preparing pork chops. I actually made this because I was looking for a good food pairing for a new Cotes du Rhone wine that I bought last Saturday--it was a good fit. The brie was a crucial part of softening the tannins and really bringing out the fruit. As others have said--this is simple enough to make for Monday night dinner, but looks and tastes good enough to feature at a dinner party.
- 4 boneless pork chops (1-in thick)
- 1⁄2 cup seasoned dry bread crumb
- 2 tablespoons parsley (chopped)
- 2 teaspoons butter (melted)
- 2 garlic cloves (minced)
- 1⁄4 teaspoon dried thyme (crushed)
- 1⁄3 cup flour
- 1⁄4 teaspoon ground coriander
- salt (to taste)
- pepper (to taste)
- 2 tablespoons Dijon mustard
- 2 teaspoons olive oil
- 4 1⁄2 ounces brie cheese (round of, halved)
Directions See How It's Made
- In a sml bowl, combine seasoned breadcrumbs, parsley, melted butter, garlic & thyme. Set crumb mixture aside.
- In a wide, shallow bowl combine flour, coriander, salt & pepper.
- Evenly coat both sides of ea chop w/mustard & then coat w/flour mixture.
- Heat oil in skillet over med-hi heat. Brown chops well on ea side & place in a shallow baking dish.
- Cut Brie in half & then cut again horizontally to form thin half-circles & place 1 on ea chop. Spoon crumb mixture on top of cheese-covered chops.
- Bake (uncovered) in a 400°F oven for 20 minutes or till breadcrumbs are golden & chops just done. Serve immediately.