I think this recipe came from the Calvados region but it has served us well for many years being very easy to make but quite impressive for guests.
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That looks yum!!
Bit of a non starter for us as I don’t like cheese and my son won’t touch anything with mustard in it.
My wife would love it hough.
This sounds delicious and (as with so many ideas) if there’s something someone doesn’t like in the “recipe”… simply change things a bit…
I’ve used a spoonful of garlic cheese (plus whatever herbs) and a little white wine… to make a similar sauce… goes with all sorts of meat/fish… 
When I read the title, I was expecting some sort of food scandal, someone having put some sort of pork product in Camembert 
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Or a boucherie recommendation. 
I promise to choose titles with more thought in the future. 
Ditto
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Well at least someone wasn’t polluting their croute with any boeuf.
Thats one for next week when we have guests!
I just use cream and whiskey.
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Is Scotch not good enough then? 
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If you do make it please let me know what you think of it.
IMHO Scotch is for drinking, whiskey is for cooking
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Or the total opposite!! Each to their own, but we are whiskey gaels.
I did spend some time in Portrush many years ago and developed a taste for the local tipple. Shall we agree to putting cider in with the pork and save the whisky for tumblers. (I bet someone from Somerset will chip in now 
)
Cider works for me….dry Breton by preference.
Got an interesting NY Times pork recipe this morning, but as is often the case with that paper, learnt some useful stuff from readers’ helpful comments (whereas too many Grauniad recipe posters are trying too hard, or being sarky).
Anyhow, as it’s behind a paywall, I’ll transcribe the original recipe, but my French variation would be a butterflied (and then tied) porc fermier filet mignon - much better than a thick American pork chop.
Porchetta Pork Chops, By Melissa Clark
Andrew Scrivani for The New York Times
Yield: 2 servings
2bone-in pork chops, 1¼ to 1½ inches thick
1teaspoon coarse kosher salt, plus a pinch
1lemon
2garlic cloves, minced
2tablespoons chopped rosemary
Large pinch red pepper flakes
½teaspoon fennel seeds, lightly crushed
2tablespoons chopped fennel fronds, more for garnish
2tablespoons olive oil
PREPARATION
Step 1
Heat oven to 350 degrees. Pat pork chops dry and, using a very sharp paring knife, cut a large pocket into the fat-covered edge of each chop. Season chops all over with 1 teaspoon salt, including inside pockets.
Step 2
Finely grate zest from lemon and put in a small bowl. Cut lemon lengthwise in quarters for serving.
Step 3
Using a mortar and pestle or the flat side of a knife, mash garlic with a pinch of salt until you get a paste. Add to the bowl with the lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoon olive oil.
Step 4
Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside.
Step 5
Heat a large ovenproof skillet over high heat and add 1 tablespoon olive oil. Sear pork chops on one side for 5 minutes, or until golden brown. Gently turn over chops and cook for another minute, then transfer skillet to oven. Cook until meat is just done, about 5 to 10 minutes longer (internal temperature should read 135 degrees on a meat thermometer). Transfer pork chops to a plate, tent with foil, and let rest for 10 minutes before serving. Garnish with fennel fronds and lemon wedges.
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Are there any truly dry Bretons? I hear it rains a lot…
Are there any truly dry Bretons? I hear they drink a lot…