Pork Loin Chops with Camembert Sauce

Extra MMM for this one...I've made this a few times, though none recently.  Not for lack of desire to do so, just always distracted by so many other recipes :) Anyway, this is yet another wonderful recipe from the book French: delicious classic cuisine made easy by Clements & Wolf-Cohen (I have made and blogged many of the recipes in this book already).  While you can make this with heavy cream instead of crème fraîche, I highly suggest you use the latter, as it really enhances the taste. These pair very well with rosemary potatoes.

Link to my YouTube video of preparation: https://youtu.be/e3YF0Um3sgo

Ingredients:

~ 1 lb. boneless pork loin chops, pounded to 1/2" thickness

coarse ground black pepper

1 T. butter

3 T. dry white wine (I used Barefoot Chardonnay)

1/2 c. crème fraîche (or heavy cream)

1/2 T. fresh thyme leaves, chopped

1/2 T. fresh sage, chopped

4 oz. Camembert cheese, rind removed (~2.5 oz. de-rinded), cut into small chunks

Directions:

1. Season pork chops with pepper on both sides.

2. Heat large non-stick skillet over medium-high heat and add butter.  When butter has melted and just started to barely brown (watch carefully!!!), add pork to skillet.

3. Cook pork for 2 1/2 minutes, then turn and cook additional 2 1/2 minutes.  Transfer to plate.

4. Add wine to pan, stir to deglaze.

5. Add the cream and herbs, stirring to combine.

6. Add the cheese and any accumulated juices from the resting pork.  Stir until cheese has nearly all melted.

7. Serve pork with sauce and enjoy (a lot)!