Cheese-Crowned Pork Chops
This recipe marries two of the Midwest's proudest products, pork and cheese, and produces a souffle-like topping.
6 pork chops, cut 1/2 in. thick
1 tablespoon vegetable oil, for frying
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup milk
1 large egg, beaten
1 cup freshly grated Cheddar cheese (mild, sharp, or extra-sharp)
1/4 cup onion, finely chopped
Preheat the oven to 350 degrees F. In a large skillet, brown the chops in oil. Drain well, and place in a large baking dish.
Melt the butter in a saucepan over low heat. Blend in the flour, salt, and pepper. Gradually add the milk, stirring constantly until the mixture is thickened. Blend a little of the mixture into the beaten egg, then add egg mixture to saucepan. Cook until the mixture is thick and begins to pull away from the side of the pan. Add the cheese and onion, stirring until the cheese is melted.
Place a generous portion of the cheese mixture on top of each pork chop. Bake in the oven for about 25 minutes, until the cheese topping is lightly browned and puffed. Serve immediately. Serves 6.