The rib end of a loin (blade cut) is the end nearest to the shoulder. It is the best choice for this recipe. The center loin or loin end often becomes too dry.

The first 8 ribs cut into 1/2″ will serve 4-6 people since the first 2 chops are a bit fatty. Caramelized (Cortland) apple slices are a good complement to this dish.

Ask the butcher to cut 1″ off the end bone to make it easier to fit all the chops in the skillet.

3 Tbsp of butter
8 pork chops
salt, pepper
1 1/2 cups of grated swiss cheese (6 oz)
2 Tbsp of Dijon mustard
1/2 cup of dry white wine (some additional stock may be needed)

• Melt the butter in a heavy skillet.
• Brown the chops, without crowding them, on medium-high heat for 4 minutes on each side.
• Sprinkle salt and pepper.
• Discard the fat in the skillet, lower the heat to medium-low, cover and braise the chops 5 more minutes on each side.
• Meanwhile, grate the cheese.
• Do this at the last minute so the cheese does not pack.
• Turn the broiler on.
• Spread about 1/2 tsp of Dijon mustard on 1 side of each chop, then sprinkle half the grated cheese.
• Broil a minute or two until the cheese starts to gratiné.
• Turn the chops over and do the other side with mustard and cheese.
• Reheat the juices in the skillet and deglaze with 1/2 cup of white wine.
• Bring to a boil until the liquid is slightly syrupy.
• If you do not have 1 Tbsp per person, add some stock and reduce again.