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    You are in: Home / Recipes / Moist and Mustardy Pork Chops Recipe
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    Moist and Mustardy Pork Chops

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Paja's Note:

    This is a combination of methods and recipes for pork chops that are succulent and delicious. You can vary the amount of mustard according to whether you are a mustard "fan" or not, but if you use a light coating it is not the dominant flavour at all. The key is brining the pork chops. Even 1/2 an hour makes a big difference to the moistness. This recipe uses table salt because it is quicker and easier to dissolve, but you can use coarse salt if you want by doubling the amount. When cooking, turn only once and resist the temptation to move them around or the coating will come off. You can use bone-in or boneless chops for this recipe.

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    Units: US | Metric

    • 4 pork chops
    • 4 cups water
    • 4 teaspoons salt
    • 2 tablespoons brown sugar
    • 2 tablespoons prepared hot English mustard (such as Coleman's)
    • 1 1/2 cups fresh breadcrumbs
    • 2 tablespoons fresh parsley, chopped
    • salt and pepper
    • 3 tablespoons olive oil


    1. 1
      Dissolve the salt and brown sugar in the water.
    2. 2
      Put the pork chops in a zip-lock bag and pour the brine over them.
    3. 3
      Expel all the air from the bag and seal.
    4. 4
      Set the bag in the fridge for 1/2 hour minimum to 3 hours maximum.
    5. 5
      Take the pork chops out of the brine, rinse and dry thoroughly on paper towel.
    6. 6
      Mix the breadcrumbs, parsley and salt and pepper and spread out on a cookie sheet or similar surface.
    7. 7
      Use a knife to spread the hot mustard on one side of the pork chops.
    8. 8
      Put the mustard side of the pork chop on the cookie sheet to coat with bread crumbs.
    9. 9
      Spread mustard on the other side of the pork chop and flip onto the bread crumbs to coat the second side.
    10. 10
      Heat a non-stick pan over medium high heat.
    11. 11
      Put in the olive oil and heat until "shimmery".
    12. 12
      Gently put the pork chops in the pan and cook about 5 inutes, turning down the heat if they become too brown. Touch them as little as possible.
    13. 13
      Use tongs to turn the chops and cook on the other side about 5 minutes.
    14. 14
      Check for doneness. A slight bit of pink is perfect.
    15. 15

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    Ratings & Reviews:

    • on November 28, 2007


      This was a great recipe, and my husband put it in the keep file! I added some minced garlic to the breadcrumb mix, and it was excellent.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Moist and Mustardy Pork Chops

    Serving Size: 1 (501 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 500.1
    Calories from Fat 238
    Total Fat 26.5 g
    Saturated Fat 6.8 g
    Cholesterol 75.0 mg
    Sodium 2697.8 mg
    Total Carbohydrate 35.9 g
    Dietary Fiber 1.8 g
    Sugars 9.1 g
    Protein 28.0 g

    The following items or measurements are not included:

    hot English mustard

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