Heat oven to 425 degrees F. In a shallow bowl mix together flour, salt, coriander and pepper. Evenly coat both sides of each chop with mustard, then coat with flour mixture. In a large skillet heat oil over medium-high heat. Brown chops on each side; place chops in a shallow baking dish. Cut each piece of Brie in half to form a thin half-circle, place a piece on each chop. In a small bowl combine breadcrumbs, parsley, butter, garlic and thyme. Spoon crumb mixture on top of cheese on each chop. Roast uncovered for 20 minutes, until breadcrumbs are golden and chops tender.
Republished with permission, National Pork Council
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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 4|
|Calories from Fat: 316 (48%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 184.7mg||57 %|
|Sodium 930.6mg||32 %|
|Potassium 850.2mg||22 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 28.1g|
|Protein 53.7g||77 %|
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Calories per serving: 664
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