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Next Door Neighbor's Pork ChopsMain Dishes & Casseroles
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Submitted by Howard Quin
on Wednesday, March 05, 2003
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| Makes: | 4 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 47 minutes |
| Ready In: | 57 minutes |
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As a kid growing up on the Mississippi Gulf Coast (bout 60 miles from New Orleans. We lived next door to the Breaux family. Mrs. Breaux made this recipe quite often. Several years later I visited with Mrs. Breaux and sweet talked her into giving me her recipe. It's easy to make and always a hit. Try it, you'll like it!
There are even instructions on taking a break....You know like you deserve a break today........ |
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| Ingredients |
| 6 pork chops with or without the bone |
1/2 tsp salt |
| 1/2 tsp black pepper |
1/4 cup buttermilk |
| 2 tbsp Dijon Mustard |
1 cup seasoned Italian bread crumbs |
| 1/4 cup butter or margarine divided |
1 1/2 tsp minced garlic |
| 3/4 cup heavy cream |
1/3 cup chicken broth |
| 1/2 cup grated parmesan cheese |
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| | | Directions | Place pork chops in a bowl and cover with buttermilk. Cover bowl and refrigerate for one hour. Mix 1/4 cup buttermilk and mustard well. Drench chops in milk and dredge in breadcrumbs. Place on a rack in a broiler pan or cookie sheet. Bake at 375 degrees for 30 to 40 minutes.
Take a 10 minute break and sample the nice white wine you're going to serve with the meal. Mrs. Breaux always did. (She said it was for quality control purposes.) Right, yuk, yuk!
After your break, melt 1 tablespoon butter in a saucepan over medium-high heat; add garlic, and saute 2 to 3 minutes. Stir in cream, chicken broth, and cheese. Reduce heat, and simmer 3 to 4 minutes, being careful to not bring to a boil. Whisk in remaining 3 tablespoons butter until melted. Pour over chops and serve.
Serve with a French-style green beans and pasta or mashed potatoes.
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