Cheese Pork Chops
The Fall air is one of my favorite. The days are getting shorter the morning are colder. Our home cooking reflects that by having more sauces, more oven cooked meals. The aromas that linger in the house are warming to the soul.
The Fall air is one of my favorite. The days are getting shorter the morning are colder. Our home cooking reflects that by having more sauces, more oven cooked meals. The aromas that linger in the house are warming to the soul.
- Carbohydrate 0.865492501339835 g
- Cholesterol 180.171250025966 mg
- Fat 31.300755007173 g
- Fiber 0.24749999692586 g
- Protein 45.9001125010535 g
- Saturated Fat 13.816334004341 g
- Serving Size 1 1 Serving (239g)
- Sodium 245.983625179898 mg
- Sugar 0.617992504413975 g
- Trans Fat 3.31447025037699 g
- Calories 478 calories
Step-by-step
- In a heavy bottom skillet melt the butter with the olive oil. Sauté` the pork chops over medium high 3 minutes on each sided. Lower the heat to medium and cook for another 5 to 6 minutes for side.
- Salt and pepper to taste.
- Meanwhile turn on the broil. Mix together in a bowl the heavy cream, mustard and the cheese. Remove the chops from the stove and place them in a oven proof dish. Spread the cheese-cream mixture over the chops and broil for about 5 minutes.
Overcooking lean cuts of pork remains the single most common error in home kitchens, drying out the meat before the interior reaches a safe temperature. Searing the chops in a heavy-bottomed skillet over medium-high heat for three minutes per side creates a reliable crust without scorching the butter, while dropping the heat to medium for the remaining duration gently finishes the interior. Thick-cut chops tolerate this two-stage cooking method far better than thin ones, maintaining juiciness beneath the dairy topping.
Second-day transformation of baked pork dishes requires careful temperature management to prevent the dairy solids from breaking. Storing leftover chops in an airtight container for up to three days works well, provided they are reheated slowly in a 300-degree oven rather than a microwave, which turns the gruyere and cream sauce rubbery. Covering the baking dish with foil during the first ten minutes traps moisture and revives the original texture.
Adjusting the dairy component changes the final sauce consistency significantly due to fat content variations. Substituting whole milk for heavy cream yields a watery pan sauce that fails to cling to the meat under the broiler, requiring a pinch of flour or cornstarch to compensate for the missing butterfat.
Shredding fresh gruyere yields superior melting properties compared to pre-bagged grated cheese, which contains cellulose coatings that prevent smooth emulsification with mustard and cream.
