Start the applause now… I made a recipe that doesn’t use a crockpot! I did! Me! And it was good! Say whaaaat?!?
No one, and I mean no one, loves a pork chop as much as Cupcake. She could munch on one all day long. So, we make them a lot. Which is great, ish. After you have pork chops prepared the same way over and over, even a yummy thing can seem boring. Since I made it my New Years Resolution to try new recipes, I did what any self-respecting woman in her late-20s would do. I turned to Pinterest.
And lo and behold, I found the perfect recipe! I wrote it down on a piece of paper and did not think two things about it. Until I realized I have no clue where I found this recipe originally. I hate not being able to give credit where credit is due, so just know-this isn’t really my recipe. Well, it wasn’t at first. You all know I never really follow a recipe as it’s stated, so this one is certainly momming-ed up!
6 boneless center-cut pork chops, with fat trimmed
2 T spicy brown mustard
1/2 c breadcrumbs
1 t dried thyme
1 t dried parsley
1 T olive oil
1. Heat oven to 450 degrees
2. Mix breadcrumbs and spices. Set aside.
3. Rub mustard evenly over pork chops. Coat chops with breadcrumbs mixture.
4. Heat oven-safe skillet to med-high. Add oil. Cook chops for 2 minutes.
5. Turn over and put in oven for 8 minutes.
My Farberware non-stick skillets are not safe to 450 degrees. So, I cooked the chops for 2 minutes on the stove and then transferred to a pan for 10 minutes.
That’s a pretty looking pork chop, am I right?
It tasted every bit as good as it looked. The one “downside” was that we only had breadcrumbs in our house from our days of not-so-clean eating. I’d really like to try this recipe again with a cleaner crumb to make it even better!
Do you have any good suggestions for a clean breadcrumb that works well in savory dishes? Let me know!