Cuisine for Two tells me this technique is usually applied to rack of lamb, where you coat it with mustard and breadcrumbs. But using it on a pork chop is even better because the sauteing process turns the coating brown and crisp. I’ve made this recipe for Alex and I to enjoy on special occasions or for no occasion at all….serve it with a starch like rice or smashed potatoes and a green like spinach, and you can’t go wrong!
The following serves 2:
- 2 boneless center-cut pork chops (if you use something smaller you may want to double the recipe)
- 1 Tbsp Dijon mustard
- 1 cup bread crumbs (I like to use the Italian kind)
- 1 Tbsp chopped parsley
- 1 tsp lemon zest
- 1 tsp garlic, minced
- Salt to taste
Preheat oven to 400 degrees.
Combine bread crumbs, parsley, lemon zest, garlic and salt in a bowl. Brush both sides of the pork chops with mustard and dredge in bread crumb mixture. For best results, chill breaded chops for at least 30 minutes before sauteing.
Heat oil in a skillet over medium-high, add chops, and saute on one side until golden brown, about 4-5 minutes. Turn chops over (be careful not to scrape the breading off as you flip) and cook 3-4 more minutes, then transfer to oven.
Roast until chops are cooked through and reach an internal temp of 145 degrees, about 5-7 minutes. Transfer to a plate and rest for 5 minutes before serving.