Very good with some little changes. I started by chopping 1/4 C. red onion and 2 T. garlic then saute in a skillet with a tab of butter. As soon as the garlic turned slightly brown I scooped out the onion and garlic to reserve. I then cooked HICKORY SMOKED BACON (1/2 lb.) in the same skillet and then saved the liquid.
I added the cooked bacon, garlic and onion mix to the chopped parsley but added about 1/8C. chopped fresh basil, 2 tsp. sage and 2 tsp. of ground cayenne pepper. I increased the gouda to 6 ounces since I was needing to make 4 pork chops. I omitted the salt as it doesn't need it with the bacon and cheese.
Also, I cooked the pork chops on a prepared cedar plank on the grill. YUMMY! Talk about adding some woodsy and smoked flavors!!
For a sauce, I heated up the skillet with the reserve juices and added about 1/4 C. of Chardonnay to deglaze. After it bubbled slightly I cooled it down a bit added a tab of butter and 1/4 C. of heavy cream then poured it over the cooked pork chops. It was a huge hit with my teenager, my 10 year old and my 6 year old. I think my husband liked it...all he kept saying was mmmm....mmmmmm....mmmmmm!!
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