Pork Chops with Mustard Crumbs

Ingredients

• Bread crumbs

  Dry, grated, seasoned

  1 ⅓ cup or 160g

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