Danish Puff Pork Chops Food

DANISH PUFF PORK CHOPS

Steps:

• Oven preheated 350 Bake 35-45 minutes uncovered; cheese will puff and look golden brown
• Brown chops on one side in olive oil. Place in a baking dish brown side up. Sprinkle with salt and pepper. Meanwhile in a saucepan, melt butter, add flour cook 1 minute medium heat, stirring constantly, add milk, continue to stir until boils and is thick. Remove from heat, add egg, beat until smooth. Stir in onion and cheese. Cook on low until cheese melts and is smooth. Spoon 1/4 cup on top of each chop, spread to edge of chops. Bake and serve.

DANISH PUFF PORK CHOPS

Steps:

• 1. Preheat oven to 350°. Trim fat from pork chops. In a 10-inch skillet over medium-high heat, brown chops on both sides in oil. Place in a shallow 2-quart baking dish. Sprinkle with salt and pepper keep warm.2. Meanwhile, in a small saucepan over medium heat, melt butter. Add flour. Cook and stir for 1 minute. Add cream. Stirring, bring to a boil and boil until thickened. Remove from heat. Beat in egg until smooth. Stir in onion and cheese. Over low heat, cook and stir just until cheese melts. Spoon one-fourth of the sauce over each chop, spreading to edges. Bake, uncovered, for 35 to 45 minutes or until chops are done and cheese is puffed and golden brown.

DANISH PUFF PORK CHOPS

Steps:

• Preheat oven to 350°. Trim fat from pork chops. In a 10-inch skillet over medium-high heat, brown chops on both sides in oil. Place in a shallow 2-quart baking dish. Sprinkle with salt and pepper keep warm.Meanwhile, in a small saucepan over medium heat, melt butter or margarine. Add flour. Cook and stir for 1 minute. Add milk. Stirring, bring to a boil and boil until thickened. Remove from heat. Beat in egg until smooth. Stir in onion and cheese. Over low heat, cook and stir just until cheese melts. Spoon one-fourth of the sauce over each chop, spreading to edges. Bake, uncovered, for 35 to 45 minutes or until chops are done and cheese is puffed and golden brown.

DANISH PUFF

Steps:

• Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
• Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
• In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
• Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
• In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.