Thursday, January 17, 2013

Breaded Dijon pork chopes recipe

My mother used to use saltines as a breading for her pork chops and I found them absolutely irresistible. The addition of Dijon and rosemary make this recipe even more delicious.

  • 1 sleeve saltine crackers, finely crushed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried rosemary, crushed
  • 3 tablespoons Dijon mustard
  • 4 pork chops
  • 1/4 cup olive oil
In a shallow bowl, mix together saltines and seasonings, stirring well to combine ingredients. Coat a chop on one side with mustard and coat with the cracker mixture. Repeat with other side and set on a plate. Repeat with remaining chops. Gently heat oil in a skillet over medium heat. When hot, place chops in skillet and cook until golden brown on each side (5-6 minutes per side). Cook completely through so no pink remains.

Cook's Notes- Olive oil has a lower smoke point than vegetable oil, so take care to not heat it to too high of a temperature. Handle these chops as little as possible while cooking so the crust doesn't fall off.

No comments: