Pork Chops Liegeoise That's "cheese glazed" for you non-Francophones. If at all possible, get your pork chops from the butcher, cut to suit, instead of in plastic at the supermarket.

• 4 1" thick pork chops (about 2 lbs)
  
• S&P to taste
  
• 1 Tbsp oil
  
• 1/3 cup grated extra-sharp cheddar (what Granny used to call "rat cheese")
  
• 1 Tbsp Dijon mustard (not the grainy kind)
  
• 1 egg yolk
  
• 1 Tbsp milk
  
• 1 clove garlic, minced
  
• 2 Tbsps of the green tops of scallions, finely chopped (save the rest of 'em for something else)
  

1. Heat the oil in a pan, preferably cast-iron, with the gas turned way up, until hot but not smoking.
   
2. Salt and pepper both sides of the chops, and throw 'em into the pan. Let 'em cook until well browned on one side--5 minutes should do they trick. Turn them over, cover the pan--that's to keep the heat in so they'll cook through quicker--and cook about another 5 minutes.
   
3. Meanwhile, combine all the other ingredients in a small bowl, and preheat the broiler.
   
4. Uncover the pan; with a fork, spread the cheese mixture over the top of the chops, trying to get equal amounts on each and cover as much of the surface area as possible.
   
5. Run the pan under the broiler until the cheese is melted and browned--a minute or two should do the trick.
   

Oh my god, just 10 minutes for pork chops, you're trying to kill me, aren't you?

Get over your dumb morbid fear of pork, you peckerwood. The truth is that you're a whole lot more likely to get sick off of undercooked chicken than pork, and 10 minutes is fine here, with the pan covered. Bet you won't see the slightest pink in the middle when you eat 'em, and even if you do, it's no cause for concern. Most people cook crap out of pork, reducing it to the consistency of shoe leather. Dad likes it nice and tender.

This goes well with rice and a salad.  ¶ 4:31 PM