Parmesan Crusted Pork Chops with Champagne Mustard
Ingredients
4 (3/4 inch) thick Pork Chops (top loin, lean, boneless)
1 Dash Black Pepper
1/4 cup Cherchies® Champagne Mustard
2 Tbsp. Olive Oil
1/4 tsp. Cherchies® Garlic'n Herbs No Salt Seasoning
1/4 tsp. Dried Basil Leaves
1/4 tsp. Dried Oregano Leaves
3/4 cup Parmesan Cheese, grated
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●Preheat oven to 400º F. ●Line a baking sheet with aluminum foil and set aside ●Season the pork chops with pepper ●In a small bowl, whisk together mustard, oil, and remaining spices and brush mixture onto both sides ●Press the grated Parmesan cheese into both sides of the chops (I am pretty liberal with the cheese. I like a thick coating but a thin one will work, too.) ●Place the chops on the baking sheet. Bake for approximately 20 minutes, or until the coating is browned and the chops are cooked. For a slightly crispier texture, broil for one minute. Serves 4.
Recipe submitted by Denise King of Southlake, Texas. This was chosen as April 2008's Recipe of the Month Winner!
4 (3/4 inch) thick Pork Chops (top loin, lean, boneless)
1 Dash Black Pepper
1/4 cup Cherchies® Champagne Mustard
2 Tbsp. Olive Oil
1/4 tsp. Cherchies® Garlic'n Herbs No Salt Seasoning
1/4 tsp. Dried Basil Leaves
1/4 tsp. Dried Oregano Leaves
3/4 cup Parmesan Cheese, grated
--------------------------------
●Preheat oven to 400º F. ●Line a baking sheet with aluminum foil and set aside ●Season the pork chops with pepper ●In a small bowl, whisk together mustard, oil, and remaining spices and brush mixture onto both sides ●Press the grated Parmesan cheese into both sides of the chops (I am pretty liberal with the cheese. I like a thick coating but a thin one will work, too.) ●Place the chops on the baking sheet. Bake for approximately 20 minutes, or until the coating is browned and the chops are cooked. For a slightly crispier texture, broil for one minute. Serves 4.
Recipe submitted by Denise King of Southlake, Texas. This was chosen as April 2008's Recipe of the Month Winner!
