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Pork Chops with Mustard and Canadian Bacon
© Anna Williams

Pork Chops with Mustard and Canadian Bacon

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  • SERVINGS: 4
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Madame Batteault cooks her pork chops en papillote. The result is amazingly moist and tender meat with delicious juices.

  1. Four 1/2-inch-thick rib pork chops (2 pounds)
  2. Kosher salt and freshly ground pepper
  3. 2 tablespoons plus 2 teaspoons Dijon mustard
  4. 1/2 teaspoon thyme leaves, plus 4 tiny sprigs for garnish
  5. 4 slices Canadian bacon (2 1/2 ounces)
  1. 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.
  2. 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.
Serve With Buttered string beans and mashed potatoes.

Suggested Pairing

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.