Welcome back! A few nights ago, I made these amazing Muenster Cheese topped Pork Chops. Normally, I make my pork chops fried or topped in a Balsamic Glaze, so this is a new recipe for me! Muenster Cheese is used here instead of traditional cheddar or mozzarella because of the sharp, but bland taste. Muenster is mostly similar to Monterey Jack. I love using cheeses like Muenster or Monterey Jack because I’m not a huge fan of super strong tasting cheeses. If I have a strong tasting cheese, I try and pair the cheese with dishes that will overpower the strength of the cheese.
If you’re someone that doesn’t eat any red meat these days (like most people!) then this mixture will work perfectly over any meat, honestly. I am going to test this out over some shrimp since I’ve had something similar to this on chicken before. I am a huge foodie, and there’s not much I won’t eat… Giving up pork has been a little difficult for me because I love it so much. There’s no meat alternatives that can duplicate the taste. I don’t have it often because the health benefits aren’t truly there, but it’s a real treat when I do consume it. Also, I love to cook with red meat more than any other meat because it works so well with any flavor profile.
Pictured here as the side with these chops are Jicama Fries, Guacamole, and Sweet Corn. I didn’t give a recipe to the Jicama Fries because I am still working on it. I followed a recipe that I saw online and it just didn’t work well for me. Jicama Fries pair well with guacamole because they’re sweet and not savory. I was craving french fries the day I made this dish, so these jicama fries just weren’t cutting it. I’m going to try and make the Jicama fries with Dulce de leche and chocolate chips. Jicama tastes like a combination of an Apple and a Pear. I see people say that it’s like an Apple and a Potato had a baby, but I really do not get that taste. I don’t know why people cook Jicama as if it’s a vegetable. But, I was trying something new and it never hurts to experiment! Lesson learned.