Breaded Rosemary Mustard Butt Chops

2
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"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."

Original recipe yields 2 servings
OK

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 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 & Variations


No special items needed.

Related