pork – LoremIpsum

See that nicely browned crust? Delicious!

I like pork chops, but when given the choice of what to order at a restaurant, I would choose chicken and beef over pork. In my opinion, pork is very similar to chicken, except it has a chewier texture. This pork chop recipe, however, is a restaurant-worthy item that I would order. Tangy and slightly sweet, this dish gains a lovely crust from roasting in the oven. It is savory, extremely easy and can be prepped, baked and table-ready in just under 30 minutes. In addition, this is a very healthy meal. There is no butter, and the only fat comes from the one tablespoon of olive oil which provides you with the healthy, monounsaturated fat you need in your diet.

Who doesn’t love quick, easy, and healthy recipes in the busy world we live in today? These pork chops are well seasoned, delicious, and a recipe definitely worth trying. I found this recipe on the internet when I Googled “pork chop recipes.” Serve with a side salad and drop biscuits. Enjoy!

Mustard-Crusted Pork Chops
Ingredients
4 pork chops, 1-inch thick
salt and freshly ground pepper
1/2 cup Dijon mustard
1 Tbsp brown sugar
1 tsp mustard powder
1 tsp chopped fresh rosemary (I used dried rosemary)
1 tsp minced garlic
1 Tbsp olive oil

Directions
1. Preheat oven to 425 degrees F. Season pork chops lightly with salt and pepper.
2. In a smal bowl, combine mustard, sugar, mustard powder, rosemary, and garlic; mix well. Smear evenly over chops.
3. Heat oil in a large, heavy cast-iron skillet over medium-high. Add prepared chops and brown on both sides, 4 to 5 minutes total. Transfer skillet to oven and cook 20 to 25 minutes, until no longer pink and cooked through. Serve warm.

Yield: 4 servings

I have not have pork chops in over a year it seems, so I thought this recipe was amazing! The Dijon mustard mixed with the egg gives the pork chops a real “kick” and added flavor. The only thing I messed up on was browning the chops too much. Make sure you don’t burn the bread crumb coating like I almost did. Besides that, these were delicious! This pork chop recipe comes from America’s Test Kitchen Magazine 2008.

Dip pork chops in flour, then egg mixture, then bread crumbs.

Pan fry the cutlets for about 3 minutes per side over medium-high heat in a nonstick skillet.

Cook noodles until al dente. Add butter, pasta water, and parsley, and stir until butter is melted.

Serve noodles on a plate topped with pork cutlets.

Crispy Pork Cutlets with Buttered Noodles
Ingredients
5 slices hearty white sandwich bread, torn into pieces* (I used Pepperidge Farm white bread)
1/2 cup flour
2 large eggs
2 tbsp Dijon mustard
8 boneless pork cutlets (3-4 oz each), about 1/4 inch thick
salt and pepper
1/2 cup vegetable oil
6 oz egg noodles (about 4 cups)
4 tbsp unsalted butter, cut into pieces
1/2 cup chopped fresh parsley

*Don’t substitute store-bought bread crumbs

Directions
1. Bring 4 quarts water to boil in large pot.
2. Pulse bread in food processor until coarsely ground; transfer to a shallow dish.
3. Place flour in second shallow dish.
4. Beat eggs with mustard and place in third shallow dish.
5. Pat pork dry and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg mixture, and then dredge in bread crumbs, pressing to adhere.
6. Heat 1/4 cup oil in large nonstick skillet over medium-high heat until just smoking. Fry half the cutlets until deep golden and crisp, about 3 minutes per side. Drain on paper towel-lined plate and transfer to 200 degree oven to keep warm. Wipe out skillet and repeat with remaining oil and crumbs.
7. Meanwhile, add noodles to boiling water and cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and return to pot.
8. Add butter, parsley, and reserved pasta water to pot and toss until butter is melted. Transfer noodles to platter and top with cutlets. Serve.

Serves 4