Crusty Oven-Baked PORK CHOPS
1 1/2 tablespoons Dijon-style mustard
3 tablespoons water
2 tablespoons finely grated Parmesan Cheese
1 Tablespoon mince fresh thyme or 1 teaspoon crumbled dried thyme
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups dry bread crumbs
Four 8 -ounce center-cut loin pork chops, each 1 inch thick, well trimmed of fat
2 tablespoons olive oil
4 sprigs fresh thyme, for garnish
1. In a shallow bowl, whisk together mustard and water. On a piece of wax paper, combine Parmesan cheese, thyme, salt ,pepper, and bread crumbs. Hold one end of each pork chop with your fingertips and lightly brush both surfaces with mustard mixture. Firmly dredge each chop in bread crumb mixture to coat both sides. Refrigerate chops in a single layer on platter lined with wax paper for at least 1 hour. (chilling prevents coating coming off during cooking)
2. Adjust oven rack to upper portion of oven and preheat to 375 degrees F. Line a shallow baking pan with parchment paper, and lightly brush 1 tablespoon oil over surface of paper.
3. Place chops in prepared pan 2 inches apart. Lightly drizzle remaining 1 tablespoon oil over chops and bake in preheated oven until underside is lightly golden and slightly crispy, about 10 minutes (check by lifting with a broad metal spatula). Remove from oven and carefully turn chops with metal spatula. Return to oven and continue cooking until second side is slightly crispy, about 15 minutes. Transfer to platter, garnish with thyme, and serve.
Cal. 397 Chol. 99 mg Fat 20 gm Sodium 554mg.
Lean Italian Cooking by Anne Casale 1994