6 1″thick loin pork chops
-well trimmed 1/4 c Unsalted butter
1/4 t Salt
1/4 t Ground pepper
2 1/2 c Gruyere cheese,finely grated
2 T Dijon mustard
1/2 c Heavy cream, divided
1/4 c Plus 2T. Calvados brandy
Or any apple flavored brandy 2 T 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@gannett.infi.net