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.