Pork Chops with Mustard Crumbs

Ingredients

• Bread crumbs

  Dry, grated, plain

  1 ⅓ cup or 144g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ½ tsp or 3g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Sage

  Spices, ground

  ½ tsp or 0.3g

Directions

1. Preheat oven to 425°F.
2. Heat 2 tablespoons of olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Sauté bread crumbs, garlic, sage, salt, and pepper, stirring until crumbs are golden brown, about 3 to 5 minutes. Transfer crumbs to a bowl and clean the skillet.
3. Pat pork chops dry. Heat the remaining tablespoon of olive oil in the skillet over moderately high heat. Brown chops in batches, turning over once, about 4 minutes. Transfer chops to a baking pan.
4. Spread the tops of the chops with Dijon mustard and then top with the bread crumb mixture. Roast in the middle of the oven until meat is just cooked through, about 5 to 7 minutes.