Next Door Neighbor’s Pork Chops2003-03-05
- Course: Main Dishes
- Yield : 4
- Servings : 4
- Prep Time : 10m
- Cook Time : 47m
- Ready In : 57m
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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 dish 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.
- 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
Place pork chops in a bowl and cover with buttermilk. Cover bowl and refrigerate for one hour.
Mix the 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).
After ten minutes, melt 1 tablespoon butter in a saucepan over medium-high heat; add garlic, and sauté 2 to 3 minutes. Stir in cream, chicken broth, and cheese. Reduce heat, and simmer 3 to 4 minutes, being careful not to bring to a boil. Whisk in remaining 3 tablespoons butter until melted. Pour over chops and serve.