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
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.