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Mustard-Baked Pork Chops With Brie
Prep Time:
5 minutes
Cook Time:
20 minutes
4 servings

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.

Nutritional Information

No Nutritional Information Available


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