Monday, January 14, 2013

Dijon Herbed Pork Chops

Yields 4 servings

1 1/2 Cup breadcrumbs, panko 
1/2 Cup cheese, parmesan, grated 
1 Tbls Silver Service Chef's Bob's Poultry Rub 
1 Large egg, whole
1 Tbls mustard, Dijon  
1 tsp water 
4 9-ozs pork chops, loin, boneless
2 Tablespoons oil, olive 

Preheat oven to 350 degrees. Mix breadcrumbs, cheese, and poultry rub in pie dish; season with salt and pepper to taste, if desired. Whisk egg with mustard and water in medium bowl to blend.  Dip chops into eggs, then coat on both sides with breadcrumb mixture. 

Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 degrees, about 20 minutes. 

Transfer chops to plates. Serve.