Dijon-Crusted Pork Chops (Oamc)
"These are a no brainer for your OAMC pork plan. They're SOOO easy to prepare and are really, really yummy! (In fact, my fiance liked them so much that he requested them two days in a row!) This recipe is adapted from another I found online."
photo by DuChick
- Ready In:
- 30mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 6 pork chops (boneless or bone-in, doesn't matter)
- 1⁄3 cup Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup Italian seasoned breadcrumbs
directions
- TO PREPARE:.
- Place bread crumbs in a shallow dish.
- In a bowl, combine Dijon mustard and Worecesterhire sauce. Then, using a pastry brush, coat each side of the chops with the Dijon mixture.
- Coat each side with the bread crumbs.
- On a cookie sheet, flash freeze in the freezer.
- When frozen solid, place in a freezer bag.
- TO SERVE:.
- Thaw in refrigerator overnight.
- Preheat broiler.
- Place desired amount of chops on a foil-covered broiler pan.
- Broil 3-5 inches from heat source for 10-12 minutes per side.
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Reviews
-
We really LOVE this recipe. So simple and so good. If you have someone that doesn't like dijon, you could easily use regular mustard and it would still be delicious. The chops were nice and moist and the flavor was wonderful. Thank you for a great, easy recipe. I'm going to try this on fish and chicken also! -
I LOVE this kind of recipe! It's easy enough for a busy weeknight, fancy enough for guests, and you can even have a meal ready to go in the freezer. I had enough coating for 10 boneless chops. A great combination of flavors too. MERP'd for PAC Spring 2011. -
I didn't care for this one. I realized that I am not a big fan of recipes that use a lot of mustard. If you like mustard than this is recipe might work well for you.
RECIPE SUBMITTED BY
<p>I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year or so later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! <br /><br />I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) <br /><br />My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.</p>
