See that nicely browned crust? Delicious!
I like pork chops, but when given the choice of what to order at a restaurant, I would choose chicken and beef over pork. In my opinion, pork is very similar to chicken, except it has a chewier texture. This pork chop recipe, however, is a restaurant-worthy item that I would order. Tangy and slightly sweet, this dish gains a lovely crust from roasting in the oven. It is savory, extremely easy and can be prepped, baked and table-ready in just under 30 minutes. In addition, this is a very healthy meal. There is no butter, and the only fat comes from the one tablespoon of olive oil which provides you with the healthy, monounsaturated fat you need in your diet.
Who doesn’t love quick, easy, and healthy recipes in the busy world we live in today? These pork chops are well seasoned, delicious, and a recipe definitely worth trying. I found this recipe on the internet when I Googled “pork chop recipes.” Serve with a side salad and drop biscuits. Enjoy!
Mustard-Crusted Pork Chops
4 pork chops, 1-inch thick
salt and freshly ground pepper
1/2 cup Dijon mustard
1 Tbsp brown sugar
1 tsp mustard powder
1 tsp chopped fresh rosemary (I used dried rosemary)
1 tsp minced garlic
1 Tbsp olive oil
1. Preheat oven to 425 degrees F. Season pork chops lightly with salt and pepper.
2. In a smal bowl, combine mustard, sugar, mustard powder, rosemary, and garlic; mix well. Smear evenly over chops.
3. Heat oil in a large, heavy cast-iron skillet over medium-high. Add prepared chops and brown on both sides, 4 to 5 minutes total. Transfer skillet to oven and cook 20 to 25 minutes, until no longer pink and cooked through. Serve warm.
Yield: 4 servings