Thursday, June 21, 2012

breaded pork chops... 25 minutes

the goods:

1 tablespoon extra-virgin olive oil
3 slices white sandwich bread
1/3 cup chopped fresh parsley
4 teaspoons Dijon mustard
4 bone-in pork chops

Preheat oven to 475 degrees. In a food processor, pulse bread until coarse crumbs form. Add parsley, and pulse until combined. With food processor running, slowly add oil until incorporated; season with salt and pepper.

Spread mustard on one side of each pork chop. Press into crumbs; transfer to a rimmed baking sheet, crumb side up.

Bake until pork is cooked through, 15 to 20 minutes.

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