Breaded Rosemary Mustard Butt Chops
Recipe: #12192
March 05, 2014
Categories: Chops, Italian, Birthday, Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, Valentine's Day, Oven Bake, Gluten-Free, High Protein, Italian Dinner, more
"This wonderful tasting pork chop recipe is perfect for a special dinner. This recipe is easily converted to gluten free by using gluten free bread crumbs."
Ingredients
Nutritional
- Serving Size: 1 (83.2 g)
- Calories 231.5
- Total Fat - 19.4 g
- Saturated Fat - 5 g
- Cholesterol - 24.4 mg
- Sodium - 649.7 mg
- Total Carbohydrate - 5 g
- Dietary Fiber - 1 g
- Sugars - 0.6 g
- Protein - 9.8 g
- Calcium - 162.6 mg
- Iron - 0.9 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Whisk together the mustards, vegetable oil, rosemary and garlic in a shallow dish.
Step 2
Place the pork chops into this mixture, press down to coat and turn the chops over; allow to marinate refrigerated for 4 hours.
Step 3
Mix the parmesan and bread crumbs together and place into a shallow dish.
Step 4
Take the chops out of the refrigerator, sprinkle with salt and pepper and coat both sides with the parmesan bread crumb mixture.
Step 5
Place a wire rack on a rimmed baking sheet and place the pork chops on the wire rack.
Step 6
Bake in a preheated 425 degree oven until cooked through and breading is a nice golden brown, about 35 to 40 minutes, depending on thickness of chops.
Step 7
Remove from oven and turn the broiler on.
Step 8
Turn the chops over and place on the top rack in the oven; broil for 4-5 minutes, until it is a nice golden brown.
Step 9
Remove from oven and serve.
Tips
No special items needed.