Cooking web notes

Tangy Baked Pork Chops

I am a big fan of coating pork with a mustard preparation.  It not only amplifies the meats flavor, it also seals in the juices to make a tender cut of meat.  I even converted Bill ~ he’s a huge fan of pork but not of mustard like I am.  Thankfully, our tastes change sometimes and now he really enjoys meat spread with Dijon mustard or grainy mustard. 

These pork chops are really tangy with the mustard and lemon juice in the dish.  They are a perfect combo; turning into a flavorful sauce for the pork chops.  I hope you give this a try!

 

Now, I’d like to take a moment to thank Moogie and Pap for the great book I won in the contest on their blog.  It’s Growing at the Speed of Life by Graham Kerr.  This book starts from the ground with information for gardening through to harvesting and cooking methods for appealing dishes.  It has engaging writing by the “Galloping Gourmet” that is very informative.  Thanks so much Moogie and Pap!

Tangy Baked Pork Chops

Ingredients:

2 pork chops, ¾” thick

¼ cup Dijon mustard

3 tablespoons lemon juice

½ cup bread crumbs

¼ teaspoon each, salt and pepper

1/8 teaspoon garlic powder

Method:

Coat baking pan with cooking spray.

Trim chops of fat.

Place bread crumbs on a plate and combine with salt, pepper and garlic powder.

In a bowl, stir together mustard and juice.

Coat chops with mustard mixture.

Dredge in bread crumb mixture.

Bake at 375 degrees for 20 minutes.

Turn chops over and bake for another 10-15 minutes or until done.

Serve

ENJOY!!!

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 

This entry was posted on Monday, December 12, 2011 at 4:07 AM and is filed under Dijon mustard, Entree, Pork, Pork chops. You can follow any responses to this entry through the RSS 2.0. You can leave a response.