Danish Puff Chop

I remember eating Danish Puff Chops when I was young. My Little Chefs enjoy this meal occasionally at family dinner with Grandma and Grandpa, cousins…the whole gang! I have to admit I have never made these myself. We decided to try this but wanted to add in some of our favorite seasonings.

The first part is to season your pork chops. You can use bone in or boneless. We chose to use a boneless chop this time. On a parchment lined pan place all pork chops. Season both sides with salt, pepper, and sage. We used to measure these three ingredients out each time, but then tried it once just sprinkling each ingredient on one at a time and it worked wonderfully. We had one less bowl to wash and one less measuring device. How much is a sprinkling? Well, if you can see it you are good. If the seasoning is invisible you need more!

The second part is to make the puff. The puff is the cute yellow ball of fluff that sits a top the pork chop. In a saucepan over low heat combine the butter, flour and milk. When it is thick add in one egg, reduce heat to low and “beat like furry!” When the mixture is shinny and thick add the minced onion, cheese, salt and pepper.

 Top each of the pork chops with a “puff”. Just dollup a bit on the top of each one. Leave it fluffy. Now it is ready to bake in a 350 degree preheated oven for 25 minutes.

When it is finished baking the puff has formed a crust on the outside, but is still creamy on the inside. The pork chop seasoned with sage is our favorite. The combination of the sage and the puff we absolutely loved. All the Little Chefs enjoyed this recipe and will finally be put on our make again list.