Breaded Dijon Pork Chops

I’m always looking for recipes to use good Iowa pork, and this one is a winner.  Our chops were tangy and juicy, not dry!  I used good Dijon mustard, and was glad to use up some slightly stale saltines.  Don’t overcook your chops, the times are just right.                       
Breaded Dijon Pork Chops
     3/4      Cup  Crushed Saltines -- 20 crackers
     1/2      Teaspoon  Dried Thyme
     1/4      Teaspoon  Pepper
     1/4      Teaspoon  Dried Sage
  3             Tablespoons  Dijon Mustard
  4             Pork Chops -- about 6 ounces each
  1             Tablespoon  Olive Oil
  1             Tablespoon  Butter
In a small bowl, combine crumbs, thyme, pepper and sage.  Spread mustard on both sides of pork chops; coat with crumbs.
In a large skillet, cook chops in fat over medium-high heat for 4-5 minutes on each side until golden brown.
  Per Serving: 376 Calories; 31g Fat (75.5% calories from fat); 22g Protein; 1g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 230mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 4 Fat; 0 Other Carbohydrates.
4 Servings

The Taste of Home Cook Book

4 comments:

  1. Oh thanks so much for this recipe. I am always looking for a good coated pork chop recipe as we eat pork chops probably once a week.

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  2. Looks good! & what is the side that's picture. Am I seeing green beans, peas, maybe red pepper & maybe cannellini? Are there spices involved? That looks good too!

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    Replies
    1. Roasted green beans with cherry tomatoes and pine nuts...with olive oil and a little parmesan on top.
      Sue

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  3. I wasn't even close, Sue! (other than the green beans!)

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