Sunday, December 11, 2016

Baked Pork Chops with Brie

   Try this dish once and you will never think about the days of Shake and Bake. I have memories of weeknight dinners consisting of Shake and Bake pork chops, StoveTop stuffing and some vegetable that I ultimately swirled around the plate trying to hide.  I haven't had Shake and Bake in years but I will admit I served StoveTop with this wonderful baked pork earlier this year.

    I found the recipe idea purely as a fluke and after tweaking it a bit, it has become a huge hit. It is weeknight worthy and special enough for company.   If you are adverse to pork, this would go well with chicken.

Baked Pork Chops with Brie
Serves 4


4 boneless pork chops (I had a pork loin that I sliced into 1" thick chops)
2t Dijon Mustard
1/2 cup breadcrumbs (surprisingly, we like the dish better just using seasoned breadcrumbs instead of panko but you could use either)
2t butter, melted
2 cloves garlic, minced
2T dried parsley
Brie cheese, sliced

Preheat the oven to 400. Heat a little olive oil in a skillet over medium high heat. Season the pork chops with salt and pepper and spread Dijon Mustard over both sides. When the skillet is hot, brown the chops, three minutes a side. Remove to a baking dish.

Combine breadcrumbs, butter, garlic and parsley. Place slices of Brie over the chops, covering each chop. Top with breadcrumb mixture. Don't worry if the breadcrumbs slide off the pork a bit.

Bake in the oven for 20 minutes.

easy, peasy...and delicious.


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