2 tb Unsalted butter
1/2 c Panko bread crumbs
Salt & pepper
1/4 c Dijon mustard
2 ts Brown sugar; packed
1 1/2 ts Dry mustard
1/2 ts Garlic; minced to paste
1/4 ts Cayenne pepper
4 Boneless pork chops,
-(6 to 8 oz ea);
-1" thick
For the best results, be sure to buy chops of similar size. This
recipe was developed using natural pork; if using enhanced pork
(injected with a salt solution), do not add salt to the mustard
paste in step 2. Serve the pork chops with mashed potatoes, rice,
or buttered egg noodles.
Adjust oven rack to middle position and set oven @ 275 F/135 C.
Melt butter in 10" skillet over medium heat. Add panko and cook,
stirring frequently, until golden brown, 3 to 5 minutes. Transfer
to bowl and sprinkle with 1/8 ts salt. Stir Dijon, sugar, dry
mustard, garlic, cayenne, 1 ts salt, and 1 teaspoon pepper in
second bowl until smooth.
Set wire rack in rimmed baking sheet and spray with vegetable oil
spray. Pat chops dry with paper towels. Transfer chops to prepared
wire rack, spacing them 1 inch apart. Brush 1 tb mustard mixture
over top and sides of each chop (leave bottoms uncoated). Spoon
2 tb toasted panko evenly over top of each chop and press lightly
to adhere.
Roast 40 to 50 minutes. Remove from oven and let rest on rack for
10 minutes before serving.
