International Series Artisan Recipe - November 2013

The recipe came originally from a favorite old cookbook, Pierre Franey's 60 Minute Gourmet. It features thick, juicy pork chops topped with a blend of Gruyère cheese and Dijon mustard. This dish boasts a French accent, and it should make a fine match with this month's International Selections from France. (recipe courtesy of Robin Garr wineloverspage.com)

Pork Chop Liegoise 
.......................................................................................................................................................

Pork Chop Liegoise

Ingredients:

• 2 thick pork chops, about 10-12 ounces each
• salt and freshly ground black pepper, to taste
• 1 or 2 cloves garlic, peeled and smashed
• 1 Tbsp olive oil
• 2 ounces Gruyére cheese
• 1 tsp Dijon mustard 


Preparation:
Season the pork chops with salt and pepper. Put the olive oil and smashed garlic cloves in a heavy cast-iron skillet over high heat until the oil sizzles. Add the pork chops, sear on each side then reduce heat to medium and cook, turning occasionally, until they are nearly done, about 10 to 15 minutes depending on thickness.   While the chops are cooking, grate the cheese and mix it with the mustard.  When the chops are almost done, smear the top of each with the grated cheese and mustard mixture. Reduce heat to low and cover the skillet until the cheese is just melted.

Serves 2.

Pair this recipe with this month's International Selections featuring:
• Clos La Neuve 2012 Rouge désir Cotes de Provence
• Clos La Neuve 2012 Blanc tentation, Cotes de Provence
......................................................................................................................................................

Click to Print

......................................................................................................................................................

Click here to view our past recipes:

October 2013

September 2013

August 2013

July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

Bonus Recipe

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012