Thursday, March 10, 2011

Crunchy Camembert-Dijon Pork Chops

This is how the conversation with my husband went regarding these pork chops:

Husband: This is one of the best things you have ever made.
Me: Oh wow, glad you like it that much. But do you think it needs-
Husband: It doesn't need anything.
Me: Maybe next time I should add-
Husband: Don't change anything.
Me: But perhaps it would be good with-
Husband: Don't change anything.

You get the idea. So, I will provide this recipe with little commentary or suggestions. I'll just say...make it. Don't change anything.

Serves 2-4

  • 4 boneless pork loin or rib chops, trimmed of excess fat
  • About 4 tsp dijon mustard (I strongly prefer Maille brand)
  • 4 oz Camembert cheese, cut into slices about 1/4" thick. The quality of the Camembert will significantly impact the outcome of the dish!
  • 2 oz ground almonds (about 1/2 cup). I bought sliced skin-on almonds and ground them myself in a spice grinder so that I could keep them a bit on the coarse side. You could alternately buy almond flour but it will be milled more finely and thus not as crunchy.
  • 2 tsp dried parsley
  • 1/4 tsp ground coriander
  • 1/4 tsp dried marjoram (or substitute another dried herb such as thyme or sage)
  • 2 garlic cloves, minced
  • 1-2 Tbs melted butter or extra-virgin olive oil
  • Salt and pepper to taste
  1. Preheat the oven to 400
  2. Slather the top of each pork chop with a coating of dijon mustard (about a teaspoon each, but I didn't bother measuring). Arrange Camembert slices on top. You may need to kind of mash and spread the Camembert with your fingers to get a uniform layer.
  3. In a small bowl, combine the ground almonds, dried herbs, garlic, coriander, salt, pepper, and 1 tablespoon of the melted butter or oil. Add the other tablespoon of fat if the mixture is too dry.
  4. Pat a layer of the almond mixture on top of the Camembert layer. 
  5. Bake for 20 minutes or until done.


Angie said...

I made these tonight, very good. Served with Kale tossed in sesame oil and coconut aminos. I made extras to take to work for lunch!

Erica said...

Angie, so glad you tried them! It's one of my favorite recipes for sure :)

Lisa said...

Thank you, Erica! My husband also loved this dish and made me promise to cook it "at least six times a year" ! LOL We enjoyed it with veggies much like the ones in your photo but added tomato and tossed the works with a homemade balsamic vinaigrette (olive oil, balsamic vinegar, garlic clove, marjoram, parsley, salt, and pepper). Yum!

Erica said...

Lisa, glad to hear that you enjoyed it! This one is definitely a winner :)

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