by Lisa

This is another fast, easy, intensely flavorful recipe that’s great for a weeknight change. It’s also really affordable & relies on things that you can easily keep in your pantry &/or freezer.  It saved me over the last month, when I needed to get dinner on table with a minimum of prep work.  For the kids, it has the added bonus of being sort of fun and surprising. They get their own, individually wrapped entry on their plates, and they get to unpack it by themselves, which of course makes them feel sort of important .   And like most everything  I cook, it can be varied depending on your taste  and what you happen to have on hand.  The basic recipe is from Food and Wine and you can find it here.

Basically, it’s a pork chop topped with mustard, cured meat, & herbs en papillote (a fancy way for saying wrapped in foil or parchment) and baked for about 20 minutes. It produces a deeply flavored, tender chop surrounded by a few tablespoons of delicious juice. Pair it with some quick sauteed greens, a salad, and a side of white beans with garlic and olive oil.  You’re kids should be delighted when you serve them a plate with their own packet to open, even happier when they cut into it, and you’ll be surprised at how good and easy it is. Every time.

My strategies are below. See the original recipe for a lovely picture.  I only got the taste tester’s verdict:

Pork Chops With Mustard and Bacon

For each packet you’ll need:

  • One bone-in pork chop (the bone is ideal for tenderness and flavor, also you want chops with some fat)
  • 2 t Dijon mustard
  • 1 Slice Canadian bacon, prosciutto, or thinly sliced pancetta
  • Fresh or dried thyme, or other herbs to your taste
  • Foil square

Place the pork chop in the center of the foil square. Top with a teaspoon (or more or less, to your taste) of mustard. Layer the sliced bacon/pancetta/prosciutto on top, then top with another teaspoon or so of mustard and sprinkle with herbs.  Tightly crimp the foil packet closed all around the pork chop. Bake at 400 degrees for about 20 minutes. Let rest. Serve with or without packet, reserving juices.