Pork Chops with Mustard and Canadian Bacon
- SERVINGS: 4
Madame Batteault cooks her pork chops en papillote. The result is amazingly moist and tender meat with delicious juices.
- Four 1/2-inch-thick rib pork chops (2 pounds)
- Kosher salt and freshly ground pepper
- 2 tablespoons plus 2 teaspoons Dijon mustard
- 1/2 teaspoon thyme leaves, plus 4 tiny sprigs for garnish
- 4 slices Canadian bacon (2 1/2 ounces)
- Preheat the oven to 400°. Set each pork chop on a square of foil large enough to wrap it in. Season the pork chops with salt and pepper, then spread 1 side of each with 1/2 tablespoon of the mustard and sprinkle with a pinch of thyme. Cover each chop with a slice of Canadian bacon and top with 1/2 teaspoon of mustard and a thyme sprig.
- Wrap the pork chops in the foil, crimping the foil to seal tightly. Set the parcels on a baking sheet. Bake for 20 minutes; the pork will still be slightly pink in the center. Remove the baking sheet from the oven and let the pork chops stand for 5 minutes. Discard the foil and serve the pork chops with their juices.
The mustard glaze and smoky bacon call for a light, fruity red or an aromatic, full-bodied white. Great choices include a Beaujolais or a Viognier.
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Congratulations to Mei Lin, winner of Top Chef Season 12.