Pork chop in mustard crust

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Pork chop in mustard crust

Production: 2 – Serving
Preparation: 10 Minutes
Rest time: 45 Minutes
Cooking: 10 Minutes

To get a good tender, juicy and tasty pork chop it needs to be correctly cooked and properly seasoned.

There are thousands of recipes for sauces, marinades, or breading of chops, but they all have in common the goal of protecting the delicate meat. Pork, especially for since a few decades, is a lean meat and should be handled carefully when cooked.

Our recipe is simple and produces delicious and really tasty chop, just the way we like them.

The key to the success of this recipe is the attention when cooking.
Do not get distracted and you will be rewarded with the sighs of delight of your guests.

Note: Choose chops 1 inch (2.5 cm) or more for best results.

Note2: It is recommended to remove the meat from the fridge at least 45 minutes before cooking to make it reach room temperature. It will be juicier and tastier.
This procedure applies to all forms of grilled meat cut 1/2 inch (1.25 cm) or thicker.

Pork chop in mustard crust

Pork chops – [4]
Dijon mustard – [4 tablespoons]  (60 ml.)
Breadcrumbs – [1 cup]  (250 ml.)
Salt & Pepper to taste
Olive oil – [1/4 cup]  (65 ml.)

1- Let the chops sit in their original packaging at room temperature for 45 minutes.
2- Preheat the oven to 400F (200C).
3- Remove chops from packaging and place on a work surface.
4- salt and pepper to taste on both sides of the meat.
5- Spread 1 tablespoon (15 ml.) moutade of Dijon on one side each of the chops.
6- Pour the crumbs into a large plate.
7- Cover the chops with breadcrumbs.
8- In a large ovenproof skillet, heat oil over medium.
9- Cook the chops on the mustard side. Approximately 2 minutes.
10- Using a spatula, lift the ribs and check if the breadcrumbs took a golden hue.
11- Turn chops and bake for 5 minutes.
12-  Remove from oven and place on warm serving plates. Let stand 2-3 minutes before serving.