Pork Chops with a Dijon-Rye Crust
It’s the easy-to-make rye bread crust that transforms these skillet chops into something special. Set under the broiler for just a minute, the crust turns a lovely golden brown.
3 slices caraway rye bread (such as Pepperidge Farm seeded Jewish rye), crusts trimmed
2 Tbs. unsalted butter, melted
4 bone-in, center-cut pork chops, each 1-inch thick (about 2 lb. total)
Kosher salt and freshly ground black pepper
2 Tbs. vegetable oil
3 Tbs. coarse-grained Dijon mustard
Position one rack in the center of the oven and a second rack directly under the broiler. Heat the oven to 400°F.
Pulse the bread in a food processor until it forms coarse crumbs. Drizzle in the melted butter and pulse a few more times to evenly moisten the crumbs.
Season the pork chops generously with salt and pepper. Heat the oil for 1 minute in a 12-inch ovenproof skillet over high heat. Put the chops in the skillet and cook until nicely browned, 2 to 3 minutes per side.
Remove the skillet from the heat and transfer the chops to a plate. Spread the mustard on one side of the chops and then gently press on the breadcrumbs.
Return the chops to the pan, crumb side up, put the pan in the oven, and cook until the centers of the chops are slightly firm to the touch and they register 145°F on an instant-read thermometer, 5 to 7 minutes. Remove the skillet from the oven and switch the oven temperature to high broil. Let it heat for about 3 minutes. Put the skillet full of chops under the broiler just long enough to brown the crumb crust, 30 to 60 seconds. Serve immediately.
Serve with Classic Mashed Potatoes
and green beans.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 57
, pp. 86c
April 1, 2003