The Fall air is one of my favorite. The days are getting shorter the morning are colder. Our home cooking reflect that by having a more sauces, more oven cooked meals. The aromas that linger in the house are warming to the soul.

Last night I prepared one of my old favorite meal, cheese pork chops. The heavy cream tenderizes the meat, which was already tender to start with, the mustard gives a small bite, the cheese blends well.

Nothing portrays Fall better than Brussels sprouts. To maximize my time I did not peel leaves by leaves, but instead I sliced them in thin slices. same result while cooking, faster prep time.

Could not have our first official Fall meal without potatoes.

A nice glass of Chardonnay by Sterling Vineyard was perfect.

Bon Appetit!

Giangi

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Name: Cheese Pork Chops
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 4 pork chops; 1 tablespoon unsalted butter; 1 teaspoon Olive oil; 1/2 cup gruyere cheese shredded; 2 tablespoons Dijon mustard; 1/2 cup heavy cream; Salt and pepper

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INGREDIENTS

4 pork chops
1 tablespoon unsalted butter
1 teaspoon Olive oil
1/2 cup gruyere cheese ; shredded
2 tablespoons Dijon mustard
1/2 cup heavy cream
Salt and pepper

Servings

INSTRUCTIONS

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Cheese Pork Chops
GiangisKitchen

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (239g)
Recipe Makes: 4 Servings

Calories: 478
Calories from Fat: 282 (59%)

Amt Per Serving		% DV

	Total Fat 31.3g	42 %
	Saturated Fat 13.8g	69 %
	Monounsaturated Fat 11.2g
	Polyunsanturated Fat 3g
Cholesterol 180.2mg		55 %
Sodium 246mg		8 %
Potassium 715.9mg		19 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.6g
Protein 45.9g		66 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 478

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