Recipe by Paja
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.
- 4 pork chops
- 946.36 ml water
- 19.71 ml salt
- 29.58 ml brown sugar
- 29.58 ml prepared hot English mustard (such as Coleman's)
- 354.88 ml fresh breadcrumbs
- 29.58 ml fresh parsley, chopped
- salt and pepper
- 44.37 ml olive oil
Directions See How It's Made
- Dissolve the salt and brown sugar in the water.
- Put the pork chops in a zip-lock bag and pour the brine over them.
- Expel all the air from the bag and seal.
- Set the bag in the fridge for 1/2 hour minimum to 3 hours maximum.
- Take the pork chops out of the brine, rinse and dry thoroughly on paper towel.
- Mix the breadcrumbs, parsley and salt and pepper and spread out on a cookie sheet or similar surface.
- Use a knife to spread the hot mustard on one side of the pork chops.
- Put the mustard side of the pork chop on the cookie sheet to coat with bread crumbs.
- Spread mustard on the other side of the pork chop and flip onto the bread crumbs to coat the second side.
- Heat a non-stick pan over medium high heat.
- Put in the olive oil and heat until "shimmery".
- 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.
- Use tongs to turn the chops and cook on the other side about 5 minutes.
- Check for doneness. A slight bit of pink is perfect.