Prep 15 mins
Cook 10 mins
I cut this from Gourmet magazine a while ago. Its pretty much a "never fail" for me.
- 3 tablespoons olive oil
- 1 1⁄3 cups rye breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon finely chopped fresh sage or 1⁄2 teaspoon dried sage
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 pork chops (3/4 to 1 inch thick)
- 2 tablespoons Dijon mustard
- Preheat oven to 425.
- Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bread crumbs, garlic, sage, salt, and pepper, stirring, until crumbs are golden brown, 3 to 5 minutes.
- Transfer crumbs to a bowl and clean skillet.
- Pat pork dry.
- Heat remaining tablespoon oil in skillet over moderately high heat, then brown chops in batches, turning over once, about 4 minutes.
- Transfer chops to a baking pan and spread tops with mustard and then bread crumbs.
- Roast in middle of oven until meat is just cooked through, 5 to 7 minutes.
Wow, loved the crispy, flavorful ryebread crumbs on the chops! This really is worthy of all 5 stars!