Mustard-Baked Pork Chops With Brie
4 boneless pork chops, about 1-inch thick
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
2 tablespoons Dijon-style mustard
2 teaspoons olive oil
1 (4 1/2 oz.) container Brie
1/2 cup Italian-seasoned breadcrumbs
2 tablespoons chopped parsley
2 tablespoons butter, melted
2 cloves garlic, crushed
1/4 teaspoon dried thyme, crushed
Heat oven to 425 degrees F.
In a shallow bowl, mix together flour, salt, coriander and pepper.
Evenly coat both sides of each chop with mustard, then coat with flour mixture.
In a large skillet, heat oil over medium-high heat. Brown chops on each side; place chops
in a shallow baking dish.
Cut each piece of Brie in half to form a thin half-circle, place a piece on each chop.
In a small bowl combine breadcrumbs, parsley, butter, garlic and thyme. Spoon crumb mixtur
e on top of cheese on each chop.
Roast uncovered for 20 minutes, until breadcrumbs are golden and chops tender.
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