Pork Mornay
Elevate your dinner game with this decadent Pork Mornay recipe, a luxurious dish featuring tender, pan-seared pork loin chops smothered in a creamy, cheese-infused béchamel sauce. This comforting yet elegant dish combines the nutty richness of Gruyère and Parmesan cheeses with a hint of Dijon mustard and garlic, creating a luscious sauce that bakes to golden perfection. A quick sear locks in the flavor of the pork before it’s nestled in the creamy goodness and finished in the oven. Perfect for busy weeknights or special occasions, this dish is ready in just 45 minutes and is beautifully garnished with fresh parsley and a squeeze of zesty lemon. Serve it alongside your favorite vegetables or a light salad for a crowd-pleasing meal. Keywords: Pork Mornay recipe, creamy cheese sauce, easy pork dinner, baked pork chops, Gruyère and Parmesan sauce.
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Recipe Information
Ingredients
- 4 pieces pork loin chops
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoons black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups whole milk
- 0.5 cups heavy cream
- 1.5 cups grated Gruyère cheese
- 0.5 cups grated Parmesan cheese
- 1 tablespoons Dijon mustard
- 0.5 teaspoons garlic powder
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork loin chops with salt and black pepper on both sides.
Dredge the seasoned pork chops in all-purpose flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat.
Sear the pork chops for 3-4 minutes on each side, or until golden brown. Transfer them to a baking dish.
In the same skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat.
Whisk in 2 tablespoons of flour and cook for 1-2 minutes until the mixture turns a light golden color.
Gradually whisk in the whole milk and heavy cream, cooking for 3-4 minutes until the sauce thickens.
Lower the heat and stir in the Gruyère cheese, Parmesan cheese, Dijon mustard, and garlic powder until smooth and creamy.
Pour the cheese sauce evenly over the pork chops in the baking dish.
Bake in the preheated oven for 20 minutes, or until the pork is cooked through and the sauce is bubbly and slightly golden on top.
Garnish with fresh parsley and serve with lemon wedges on the side for a hint of brightness.
Nutrition Facts
Calories |
4364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.9 g | 401% | |
| Saturated Fat | 149.7 g | 748% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1155 mg | 385% | |
| Sodium | 5296 mg | 230% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 27.3 g | ||
| Protein | 287.2 g | 574% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2696 mg | 207% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4539 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
