I have a collection of recipes I’ve printed off of Yahoo groups and other cooking lists. This was one I decided to try tonight. I printed it out a few years ago but just now got to it. It was so easy and sooooo good! My girls have been rebelling against pork chops lately but pronounced these delicious and moist! They said they were a “bit too lemony” but I thought they were great. I did this with boneless thick pork chops, about 1″ thick. My girls are NOT big mustard fans, but the mustard taste was mild and the coating seemed to keep the chops quite moist. I had bought a “family pack” of chops, so froze two other portions of 3 chops each, one with a margarita mix/garlic/salt/pepper marinade and one set with the remnants of a teriyaki marinade/glaze someone had brought over at some point. Now I’m almost wishing I’d left them alone since this was so good!
Mustard Baked Pork Chops
- lemon juice
- Dijon mustard
- bread crumbs
- pork chops
- Mix equal parts lemon juice and Dijon mustard. Dip the pork chops in that and coat them. Then roll in bread crumbs, pressing the bread crumbs in and coating the chops.
- Bake on a baking pan at 350 for an hour.
I served these with baked sweet potatoes, which I just pierced a few times with a knife and baked with the chops, and sliced apples cooked in butter, with a bit of brown sugar. For myself, I did a small pan of fried onions and apples, using a bit of bacon grease to cook up the apples and onions, then adding a bit of brown sugar.
This was all delicious–everyone loved dinner and you can’t beat that! I have one sweet potato left and am thinking of trying a recipe I saw for sweet potato burritos later this week–unless someone has another idea for what to do with a leftover baked sweet potato…?