This is a Phase 2 South Beach recipe that I made last night. It has great flavor and is super simple to prepare. The zing of the mustard with the slight crunch of the browned bread crumbs was really nice.
South Beach Dijon Pork Chops
4-6 boneless pork chops
1 cup breadcrumbs
2 tbsp dijon, divided
2 tbsp parmesan cheese
1 tbsp melted butter
S&P
Preheat oven to 350 degrees and line a baking sheet with tin foil.
Mix breadcrumbs, parmesan, butter and 1 tbsp dijon in a shallow bowl for dredging.
Rinse, dry and lightly season both sides of the pork chops. Spread a thin layer of dijon mustard on one side of each pork chop and then dredge in breadcrumb bowl. Spread remaining dijon on other side of each pork chop and dredge. Place pork chops on baking sheet and pat remaining breadcrumb mixture on top.
Bake for 20-25 minutes or until breadcrumbs are golden brown.
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