Pork Chops With Bread Crumb Persillade
Difficulty: easy
Prep Time:
Total Time:
4 bone-in pork chops (about 7 oz. each)
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. Dijon mustard
Bread Crumb Persillade:
1 cup fresh bread crumbs
1 clove garlic, mixed
3 tbsp. minced fresh parsley
3 tbsp. extra-virgin olive oil
3/4 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. Dijon mustard
Bread Crumb Persillade:
1 cup fresh bread crumbs
1 clove garlic, mixed
3 tbsp. minced fresh parsley
3 tbsp. extra-virgin olive oil
3/4 tsp. dried thyme
On greased or foil-lined baking sheet, sprinkle pork with salt and pepper, spread with mustard. Set aside.
Bread Crumb Persillade:
In bowl, toss together crumbs, garlic, parsley, oil and thyme; pat onto pork.
Bake in 425 degree F (220 degree C) oven until crumbs are golden and crispy, juices run clear when pork is pierced and just a hint of pink remains inside (about 20 minutes).
Makes 4 servings.
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