kelly said

a recipe repository

10 January 2006

Pork Chops with Mustard Crumbs (Gourmet Magazine)

Of course, I didn't follow the recipe exactly, but these turned out really well. I didn't have rye bread on hand, only my trusty Panko, so I used that instead. I would decrease the cooking time in the oven, mine turned out a little dry, although I advertently let them rest for 10 minutes while I was doing something else, and I think that caused them to overcook. Nonetheless, a great, great weeknight meal...

Pork Chops with Mustard Crumbs

Recipe courtesy Gourmet Magazine


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 leaves 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 degrees F.
Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute 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.