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Pork Chops with Mustard Crumbs (Serves 4)
3 tablespoons olive oil
1 1/3 cups coarse rye bread crumbs (2 to 3 slices)
2 garlic cloves, minced
1 tablespoon finely chopped fresh sage or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (3/4- to 1-inch-thick) rib pork chops (2 pounds total)
2 tablespoons Dijon mustard
Preheat oven to 425°F. Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bread crumbs, garlic, sage, salt, and pepper, stirring, until crumbs are golden brown, 3 to 5 minutes.

Transfer crumbs to a bowl and clean skillet.

Pat pork dry.

Heat remaining tablespoon oil in skillet over moderately high heat, then brown chops in batches, turning over once, about 4 minutes.

Transfer chops to a baking pan and spread tops with mustard and then bread crumbs.

Roast in middle of oven until meat is just cooked through, 5 to 7 minutes.
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