I remember eating Danish Puff Pork Chops when I was young. My Little Chefs enjoy this meal occasionally at family dinner with Grandma and Grandpa, cousins…the whole gang! I recently learned my Grandmother used to make this for company when my mom was little. She even made it for my other set of Grandparents when they had a meal together when my parents got engaged. This recipe has history in my family so I wanted to teach it to my Little Chefs.
Making danish puff pork chops with my kids is great because two things can be done at the same time. I can’t work with more then 2 at the same time or it gets complicated! One Little Chefs is seasoning the pork chops with salt, pepper and sage. We love sage with pork! Then she is searing just one side in a hot skillet. My other Little Chef is making the puff. She has a small saucepan and is measuring and stirring. They both finish about the same time. The puff batter goes on top of the seared side and then into the oven for about 25 minutes.
Just a few hints:
- The puff is super easy to make but it is quick. Have all the ingredients out ready to grab.
- Low heat is necessary so the puff batter does not burn. No need to rush this is already fast. Don’t stop stirring for long your arm will get a work out, especially at the “beat like furry” stage.
- Give the flour time to cook and incorporate into the butter to get rid of that floury taste.
- If your oven runs hot, be sure to check a few minutes early for doneness of the pork.
Danish Puff Chop
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