Thursday, April 8, 2010

breaded pork chops with roasted carrots... 35 minutes

the goods:

4 large eggs
1 tablespoon plus 2 teaspoons Dijon mustard
1 tablespoon plus 2 teaspoons packed finely chopped fresh sage
8 bone-in pork chops
2 cups plain dried breadcrumbs
1 bag baby carrots
2 tablespoons extra-virgin olive oil

In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes.
Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4 inch thickness.

Heat broiler. On a rimmed baking sheet toss baby carrots with oil and season with salt and pepper. Move carrots to one side of the pan (making sure oil has coated the pan).

Spread breadcrumbs on a plate and season with salt and pepper. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere.

Place pork chops on baking sheet next to carrots. Broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.

(You can freeze extra un-cooked, already breaded pork chops by layering them between sheets of wax paper and placing in a freezer bag. Cook straight from frozen by brushing on both sides with melted butter and broiling as instructed.)