Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 | 1"thick loin pork chops well trimmed |
| ¼ cup | Unsalted butter |
| ¼ teaspoon | Salt |
| 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@...