Croque Monsieur Style Pork Chops
Croque Monsieur Style Pork Chops bring French bistro flavors to the dinner table with tender boneless chops topped with prosciutto, Swiss cheese, and Dijon mustard, paired with a bright lemon arugula salad.
Croque Monsieur Style Pork Chops bring French bistro flavors to the dinner table with tender boneless chops topped with prosciutto, Swiss cheese, and Dijon mustard, paired with a bright lemon arugula salad.
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Season pork chops all over with kosher salt and ground black pepper. Vacuum seal and then place in Suvie pan. Cover pan completely with water and load into the bottom zone of Suvie. Enter cook settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 140°F for 1 hour, Top Zone: None
Place 1 lb baby potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings: Potatoes, Uncut, 50 minutes
After the cook, remove pork chops from Suvie pan and bag. Pat Suvie pan and pork dry, and return pork to the pan. Rub ½ tablespoon Dijon mustard onto each pork chop. Top each chop with one slice prosciutto, and divide the cheese evenly between all four pork chops. Return pan to Suvie.
Remove potatoes from starch strainer, cut in half lengthwise (careful, they will still be hot), and transfer to a clean Suvie pan. Drizzle oil over potatoes and season with salt and pepper. Place pan in the top zone of Suvie. Broil pork chops and potatoes for 7-10 minutes or until golden brown.
During broil, gently toss arugula with lemon juice and season with salt to taste.
After the broil, remove pork chops and potatoes from Suvie. To serve, divide arugula and potatoes between four plates and top with a pork chop.
Store pork chops and arugula salad in separate airtight containers in the refrigerator for up to 3 days; reheat pork chops gently in a 325°F oven.
Yes. Top each finished pork chop with a sunny-side up egg after plating to transform it into Croque Madame style.
Cook until the internal temperature reaches 145°F (63°C) for medium doneness. Pork chops typically need 4–5 minutes per side depending on thickness.
Yes. Gruyère, Emmental, or Comté work well as they have similar melting qualities and a complementary nutty flavor.
Keep pork chops and salad in separate airtight containers in the refrigerator for up to 3 days. Reheat pork chops gently in a 325°F oven to prevent drying.
Use chops that are ¾ to 1 inch thick for even cooking and a tender center while the cheese melts.
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