Mustard Baked Chops with Brie
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.
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 (4.50-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
- Preheat oven to 425°F (205°C).
- 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 bread crumbs are golden and chops tender.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 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 National Pork Board.