This is one of my very oldest recipes, the way I've been cooking my family's favorite "Iowa chops" in the oven for ever so long. The chops are topped with a mustardy crust of mustard (naturally!), bread crumbs and fresh herbs.
Here’s a recipe destined to become a household staple because of its simplicity and flexibility.
It’s simple enough for weeknight fare but special enough for guests. It makes up in minutes and can be made in advance.
Most of all, the recipe invites your culinary creativity.
Out of mustard? That’s okay, substitute a tangy horseradish sauce. No parsley? Try rosemary or tarragon or cilantro or oregano or …
French bread crumbs are soft and delightful but what about trying rye or pumpernickel? No time to make bread crumbs? Use dry crumbs (but cut the quantity by about half).
Prefer a bit more spice to your meat? Sprinkle the chops with cayenne pepper or chili powder. Not in the mood for pork? Experiment with chicken or fish or lamb.
THICK CHOPS with MUSTARD CRUST
Oven time: 25 minutes
- 4 1-inch "Iowa" pork chops
- 1 tablespoon good mustard
- Salt and pepper to taste
- 1 tablespoons butter, melted
- 2 tablespoons chopped parsley
- 2 tablespoons good mustard
- 1 cup fresh bread crumbs from French bread
Preheat oven to 350F/175C.
CHOPS Coat tops and bottoms of chops with thin mustard coat. Season with salt and pepper.
CRUST Stir together crust ingredients and divide equally on top of chops. Press crumbs lightly with back of a spoon to adhere. Transfer to lightly oiled heavy baking pan.
Bake for 25 minutes or until meat reaches an internal temperature of 145F - 160F. (Why 145F - 160F? It's all explained here, Should Cooked Pork Be Pink?) If the crumbs don’t brown, place under the broiler for one or two minutes – watching carefully to prevent burning!
More Ideas for Pork Chops
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