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Had to use ground rosemary, since no fresh available. But made the recipe as stated. I used a pork loin. Started the cooking process on the stove top and finished in the oven and it only took about 20 minutes. Recipe was easy and fast. Thanks for posting.
This was pretty good. I used thick bone in chops cooked about 45 minutes.They were very moist, flavorful, the breading was not crispy. Might need the time and/or temp adjusted. I will probably make again. Makes a pretty chop.
I was looking for something different to do with Pork chops. I had looked at a few recipes and decided on this one with a few changed. I deboned the chops and tenderized them. I lined a cookie sheet with foil, sprayed it with Pam Olive Oil spray. I then coated the chops with the mustard, used a sparse amount of dried rosemary, then sprinkled with the bread crumbs. I put the chops on the baking pan, breaded side down, covered the top side with the mustard, rosemary, and bread crumbs. I sprayed the tops of the chops with Pam Olive Oil spray also. I then baked them at 400 degrees for about 30 minutes. I am not a huge fan of rosemary, so that may be eliminated completely next time. Great taste though!!!
Good recipe! I love dijon, and I was also looking for something to use my fresh rosemary. I cooked these completely on the stove-top. Will try the oven method next time.
Very Nice! Decided on this at the last moment. I cut some chops from a pork tenderloin that I picked up last night (on sale) The rosemary and Dijon went together perfectly. Thanks for posting. Made for RRR ZWT 5
Quick and easy, I skipped the browning step, and they turned out nice and moist. Great flavor. ZWT5
This was really easy to prepare and had a nice taste. However, it really reminded us of a breakfast sausage (Jimmy Dean's came to mind), and I didnt really taste the Dijon. I used pork ribs instead of chops; otherwise I followed all directions as posted. This was nice for a weeknight meal when you are low on time. Made for ZWT5.
This was so fantastic. Easy and quick to put together and very tasty. Made for RECIPE SWAP #25 - February 2009