Dinner tonight at Mezzacello is a recipe taught to me during my visit to Normandy, France in 1992. So simple and delightful. I serve it with fresh haricots vert and roasted potatoes.

Pork raclette with applesauce and Brie. Jim Bruner | Mezzacello


Ingredients
:

  • 4 pork chops (bone in or butterflied)
  • 1 cup applesauce (I used homemade)
  • 1 cup Brie slices
  • salt and pepper

Directions:

  1. Preheat the oven to 350F.
  2. Thaw and dry the pork chops. Sprinkle both sides of the chops with salt and pepper.
  3. Arrange the chops on a flat sheet.
  4. Place the chops in the oven close to the top burner. Bake for 5-6 minutes.
  5. Remove the chops.
  6. Spread applesauce on the chops.
  7. Arrange the Brie pieces stop the applesauce.
  8. Place the chops back in the oven close to the top burner. Bake for 4 minutes until the cheese melts.
  9. Remove from the oven.
  10. Serve hot!
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