Bubbly Pork Chops with Gruyère Cheese and Thyme Leaves
This is a lovely recipe to add flavour to your pork chops.
Serves 8
Extra virgin olive oil
8 pork chops free range and organic
Salt and freshly ground pepper
175g (6oz) grated Gruyere or Coolea
2 tablespoons Dijon mustard
4 tablespoons cream
1 teaspoon thyme leaves
Preheat the oven to 230C / 450F / gas mark 8. Heat a grill pan, drizzle a tiny drop of olive oil on the chops and season the chops with salt and freshly ground pepper. Don’t overcrowd the pan or the meat will stew. Seal on both sides, reduce the heat to medium and continue to cook on the top of the stove or transfer to a preheated oven until just cooked through. Meanwhile, mix the grated cheese with the mustard, cream and thyme leaves. Transfer the pork chops to a wide ovenproof serving dish, spread a layer of the cheesy topping evenly over each pork chop. Return to the oven or alternatively pop under a preheated grill for a few minutes until the top is hot, bubbly and golden brown.
Serve with new potatoes or Colcannon or Watercress mash
Top Tip:
Lamb chops with Tapenade
Sauté the lamb chops in the usual way. Spread a little Tapenade over one side, sprinkle with grated cheese and pop under the grill for a couple of minutes until the cheese melts. Yummy!
