French-Style Dijon-Crusted Pork Chops
Enjoy an abundant 3-course meal with a main, sides, and appetizers
- Milk
- Wheat
- Soy
This French-style feast features Dijon-brushed pork chops topped with an herbes de Provence panko crust, roasted alongside tender potatoes until golden. A truffle vinaigrette–dressed mixed greens and cucumber salad adds an earthy, elegant note. For a showstopping centerpiece, brie is draped in a warm cranberry chutney and served with sliced pear and golden crostini for spreading and dipping.
Ingredients
10 ounce
Seasoned Precooked Potato Slices
2 g
Truffle Seasoning
10 teaspoon
Balsamic Vinegar
1 unit
Pear
4 ounce
Mixed Greens
1 unit
Mini Cucumber
1 unit
Cranberry Jam
1 ounce
Dried Cranberries
1 unit
Brie Cheese
(Contains: Milk)
⅓ tablespoon
Herbes de Provence
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
20 ounce
Pork Chops
Not included in your delivery
teaspoon (tsp)
Salt
3 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
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Trim and thinly slice cucumber into rounds. Slice baguette crosswise into 8 rounds (16 rounds for 4).
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In a small bowl, combine panko, ½ tsp herbes de Provence (1 tsp for 4), a drizzle of oil, and a pinch of salt and pepper. (Save remaining herbes de Provence for another use.)
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Let brie come to room temperature.
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Spread baguette slices out on a baking sheet and drizzle with oil. Toast on top rack until golden brown, 5-10 minutes.
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Transfer crostini to a plate. Reserve baking sheet.
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While crostini toast, pat pork* dry with paper towels; season all over with salt and pepper. Evenly brush tops of pork with mustard. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
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Wash out bowl.
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Open package of potatoes and drain off any excess liquid. Toss on one side of baking sheet used for crostini with a large drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.)
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Arrange coated pork, coated sides up, on empty side of sheet. (For 4, arrange pork on a second sheet; roast potatoes on middle rack and pork on top rack.)
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Roast on top rack until potatoes are golden brown and tender and pork is cooked through and golden brown on top, 10-12 minutes. TIP: If pork is done before potatoes, transfer pork to a plate and continue to roast potatoes.
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While potatoes and pork roast, in a small pot, combine jam, dried cranberries, and ¼ cup water (½ cup for 4 servings) over medium-high heat. Cook, stirring occasionally, until sauce has thickened and liquid has slightly reduced, 3-5 minutes. TIP: Keep a close eye on the chutney to avoid burning. Lower heat if necessary.
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Turn off heat, then stir in 1 tsp vinegar (2 tsp for 4).
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In bowl used for panko mixture, whisk together remaining vinegar, 3 TBSP olive oil (6 TBSP for 4 servings), and as much truffle seasoning as you like (we used ¼ tsp; ½ tsp for 4). Season with salt and pepper.
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Place mixed greens and cucumber in a large bowl. Add as much dressing as you like and toss until coated.
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Just before serving, halve, core, and thinly slice pear.
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Divide pork, potatoes, and salad between plates. Arrange brie on a platter and top with cranberry chutney. Arrange pear and crostini around brie and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The pork chops and brie with cranberry chutney were standout hits; the salad dressing divided opinions, with some finding it unpleasant.
- Ease of prep: The dish is straightforward to put together, though the multiple components do require some attention.
- Suggestions: Cook the cranberry chutney longer and watch it closely — some found it stayed watery rather than thickening as described. Add more cranberry sauce if you love a generous topping on the brie.
- Portions: One reviewer noted the overall spread was very generous, with plenty of food across all three courses.
