Yield: 6 Servings
|6||1"thick loin pork chops well trimmed|
|¼ cup||Unsalted butter|
|¼ teaspoon||Ground pepper|
|2½ cup||Gruyere cheese,finely grated|
|2 tablespoons||Dijon mustard|
|½ cup||Heavy cream, divided|
|¼ cup||Plus 2T. Calvados brandy|
|Or any apple flavored brandy|
|2 tablespoons||Chopped fresh parsley|
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@...