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 mixture on top of cheese on each chop.
Roast uncovered for 20 minutes, until breadcrumbs are golden and chops tender.
No Nutritional Information Available