Pork Chops Liegeoise

• 4 thick loin pork chops (about 1 1/4 lb.)
• salt and fresh ground pepper to taste
• 1 Tbsp. oil
• 1 Tbsp. heavy cream
• 1/4 lb. grated Swiss cheese
• 1 Tbsp. Dijon mustard
• 1/2 tsp. garlic, finely chopped
• 1 Tbsp. chives, finely chopped
• 1 egg yolk
• 2 Tbsp. dry white wine
• 2 Tbsp. water

1. Sprinkle chops with salt and pepper.
2. Heat oil in skillet and add the chops.
3. Brown on one side, about 10 minutes.
4. Turn until cooked through.
5. Preheat the broiler.
6. As the chops cook, blend the cheese, cream, mustard, garlic, chives and egg yolk.
7. When the chops are cooked, smear mixture on one side of chops, smoothing it over.
8. Broil chops, cheese side up, until browned and nicely glazed.
9. Pour off fat from skillet.
10. Add the wine and water, stirring to dissolve brown particles that cling to the bottom of skillet.
11. Pour the hot sauce over the chops and serve.
12. Makes 4 servings.

loin pork chops, salt, oil, heavy cream, swiss cheese, mustard, garlic, chives, egg yolk, white wine, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866255 (may not work)