Pork Chops Liegoise

INGREDIENTS:

(Serves two)

2 thick pork chops, about 10-12 ounces (300-360g) each

Salt

Black pepper

1 or 2 cloves of garlic

1 tablespoon olive oil

2 ounces (60g) Gruyére cheese

1 teaspoon Dijon mustard

PROCEDURE:

1. Season the pork chops with salt and freshly ground black pepper; peel and smash the garlic cloves. Put the olive oil and the smashed garlic cloves in a heavy black-iron skillet over high heat until the oil sizzles. Put in the pork chops, sear on each side, then reduce heat to medium and cook, turning occasionally, until they’re nearly done, about 10 to 15 minutes depending on thickness. (If you check with a food thermometer – always a good idea – a temperature of 150F [65C] at the center close to the bone is ample for safety.)

2. While the chops are cooking, grate the cheese and mix it with the mustard.

3. When the chops are almost done, smear the grated cheese and mustard mixture on top of each. Reduce heat to low, cover the skillet and leave it just until the cheese is melted.

WINE MATCH: A fruity red or a richer-style white will work equally well with this dish.