Ingredients

  • 6 Bone-In Pork Chops
  • 4 medium, peeled Idaho potatoes
  • ½ cup heavy cream
  • 8 oz. butter
  • ½ cup Asiago cheese, shredded
  • 3 ripe peaches
  • 3 oz. maple syrup
  • 2 oz. brandy
  • 4 oz. Dijon mustard

Shake ‘n Bake Spices

  • 2 basil leaves, dry
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. oregano, dry
  • 2 tsp. parsley, dry
  • ½ tsp. cayenne pepper
  • 4 tsp. Kosher salt
  • 2 Tbsp. paprika
  • 4 tsp. sugar
  • 2 cups Panko

Details

Product:

Pork Chops

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. Combine Shake ‘n Bake spices in a bag.
  2. Coat each chop with Dijon mustard and shake in bag until coated with spices.
  3. Place chops on a baking sheet. Bake at 375° F. for 25 minutes or until medium.
  4. Fill a medium sauce pot ¾ full of water and bring to a boil.
  5. Cut potatoes in half before adding to boiling water. Boil for 20-25 minutes or until tender. Strain out water and add cream, butter, and Asiago and mash until creamy.
  6. In a medium sauce pan, heat two tablespoons of butter.
  7. Halve the peaches, remove pit & slice them. Add to pan and cook for 3 minutes.
  8. Add Brandy to pan and cook for 1 minute to reduce. Add maple syrup.
  9. Divide pork chop and mashed potatoes among six plates. Add peaches and sauce on top of pork chops.