4 boneless Armour Trim & Tender Pork chops, 1 inch thick
1/2 cup Italian-seasoned bread crumbs
2 tablespoons chopped parsley
2 teaspoons butter, melted
2 cloves garlic, minced
1/4 teaspoon dried thyme, crushed
1/3 cup flour
1/4 teaspoon ground coriander
Salt and pepper, to taste
2 tablespoons Dijon-style mustard
2 teaspoons olive oil
1 4 1/2-ounce container Brie cheese, halved crosswise
Servings: 4
In a small bowl combine seasoned bread crumbs, parsley, melted butter, garlic and thyme. Set crumb mixture aside. In a wide, shallow bowl combine flour, coriander, salt and pepper. Evenly coat both sides of each chop with mustard, then coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chops on each side; place in a shallow baking dish. Cut Brie in half horizontally to form a thin half-circle on each chop. Spoon crumb mixture on top of chops. Bake, uncovered, in a 400 degree F. oven for 20-24 minutes, until bread crumbs are golden and chops just done.
1/2 cup Italian-seasoned bread crumbs
2 tablespoons chopped parsley
2 teaspoons butter, melted
2 cloves garlic, minced
1/4 teaspoon dried thyme, crushed
1/3 cup flour
1/4 teaspoon ground coriander
Salt and pepper, to taste
2 tablespoons Dijon-style mustard
2 teaspoons olive oil
1 4 1/2-ounce container Brie cheese, halved crosswise
Servings: 4
In a small bowl combine seasoned bread crumbs, parsley, melted butter, garlic and thyme. Set crumb mixture aside. In a wide, shallow bowl combine flour, coriander, salt and pepper. Evenly coat both sides of each chop with mustard, then coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chops on each side; place in a shallow baking dish. Cut Brie in half horizontally to form a thin half-circle on each chop. Spoon crumb mixture on top of chops. Bake, uncovered, in a 400 degree F. oven for 20-24 minutes, until bread crumbs are golden and chops just done.
