May 19, 2013

Mustard Pork Chops

Not sure where this one came from either and I haven't made it in a while.  Andrew and I used to eat these all the time when we lived in Corvallis.  I'm sure it would be equally tasty with gluten-free bread crumbs and I plan to have it later this week.  

Mustard Pork Chops

1 1/3 c gluten-free bread/cracker crumbs
2 cloves garlic, minced
1/2 tsp dried sage
1/2 tsp salt
3 T olive oil, divided
2 tsp dijon mustard
4 pork chops

Preheat oven to 425 degrees.

Heat 2 T olive oil until hot but not smoking.  Saute crumbs, garlic, sage, and salt until golden brown; 3 to 5 minutes.  Note:  This will make enough crumbs for about 12 pork chops.  Just freeze any leftovers.

Pat pork chops dry.  Heat 1 T olive oil over moderate-high heat.  Cook chops 2 minutes on each side.  Transfer to baking dish.  Top each chop with 1/2  tsp dijon mustard and then dip top in crumbs and put back in the dish.

Roast meat in middle of oven until done; approx. 15 minutes or until a meat thermometer reads 140 degrees.

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