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Tuesday, July 19, 2011

Taste Buds: Dijon Crusted Pork Chops

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Ahhhh Dijon Mustard is the cornerstone of many garnishes to make the ordinary extraordinary and I became ecstatic a few years ago when I stumbled upon Maille Old Style Whole Grain Dijon mustard. This mustard is an old-fashioned mustard made from mustard seeds and white wine blended into a rich delicious paste. It has a nice burst of mustard goodness when the seeds are chewed that makes me sigh in happiness.

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Originating in France this mustard is so popular it is the most purchased mustard there. We use it in sauces and dressings on chicken and fish and this has literally is one of our most used condiments in the house.

This Dijon Crusted Pork Chop recipe is super easy to whip up and gives a nice twist to a basic baked pork chop. Try it when you can you won’t regret it.

    RECIPE: TUNA NOODLE CASSEROLE
INGREDIENTS
2 - 6 ounce pork chops
2 cups of vinegar
2 tablespoons whole grain dijon mustard
1/2 cup bread crumbs
2 tablespoons white onion, finely minced
2 cloves garlic, finely minced
¼ cup Pinot Grigio white wine
1 teaspoon rosemary
salt and pepper to taste

DIRECTIONS
1. To make the meat more tender soak the pork chops in a shallow dish in vinegar for thirty minutes turning the chops over after 15 minutes.
2. Preheat oven to 350 degrees.
3. Mix the mustard, bread crumbs, onion, garlic, wine and rosemary in a bowl.
4. Salt and pepper both sides of the meat. Spray a pan with pam and place the chops down. Spoon the mustard mixture on top of each chop. Cover with tin foil and bake for 45 minutes or until chops are cooked all the way through.
5. Once the chops are fully cooked take off the tin foil and broil for 3 minutes until crust is browned. Serve immediately.

2 comments:

paul peggy zeus said...

The greatest thing about Dijon Mustard is the low cal effect coupled with the wonderful kick! Sounds good.

lilmansworld said...

love this classic recipe.....did you realize your recipe card said tuna noodle casserole? I just had vegetables for dinner and now I want meat but its 11.....maybe tomorrow~

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