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Mietta's Photos
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Pork Chops Avesnoise
Ingredients
4 Pork Chops cut from fillet Pork Pork
1 tablespoon Olive Oil Olive Oil Olive Oil
1 tablespoon Butter Butter Butter
Salt Salt Salt
Freshly-ground Black Pepper Capsicum Capsicum
1/4 lb finely grated Gruyere Gruyere Gruyere
1-2 level teaspoons Dijon Mustard Mustard Mustard
Thick Cream Cream Cream
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MethodTrim excess fat from 4 good-sized pork chops and saute them gently with a little oil and butter in a thick-bottomed frying pan; season to taste with salt and freshly-ground black pepper.
When cooked, spread with a pommade made of finely grated Gruyere (about 6 tablespoons) mixed with mustard and just enough cream to make a smooth mixture of spreading consistency.
Spread chops generously with cheese pommade and glaze quickly under the grill until sauce is golden. Serve immediately.
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Remarks Appeared on menu: Pork Chops Avenoise $5.50 (baked with Dijon mustard, gruyere, brandy and cream) Also appeared on menu as Pork Chops with Mustard Cream Sauce 16/06/75, at $4.60
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