Clasically shaped pork chops can be a little dry if over-cooked. They are available with and without the bone, but those with the bone stay moist during cooking. Serve them rare-bit style, for a tasty succulent treat.
Serves 4
Ready in about 20 minutes
Per serving:
463kcals
35.9 fat (16.4 saturated)
34.2 protein
1g carbs. 0.6 sugar
0.8g salt
1. Preheat the grill to high.
2. Snap the fat along the edge of each pork chop with scissors, then season on both sides and place on the rack of the grill pan (or rest on a rack over a shallow roasting tin). Cook for 1 minute, then reduce the heat to medium-high and cook for a further 8-9 minutes. Turn the pork chops, cook once more under a high heat for 1 minute, then on a medium-high for 8-9 minutes or until just cooked through.
3. Meanwhile, mix the Gruyère or Emmental with the Dijon mustard, cream, a little salt and freshly ground black pepper into a thick but spreadable paste. Remove the pork chops from under the grill and turn the heat back up high.
4. Spread the cheesy mixture over each chop and return them to the grill for 1 minute, or until the cheese is golden and bubbling. Serve the grilled cheesy chops with mashed potatoes and plenty of watercress salad.
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