Breaded Rosemary Mustard Butt Chops
March 05, 2014
Categories: Dinner, Main Dish, Pork, Chops, Italian, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Oven Bake, Gluten-Free, High Protein, Spring 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."
- 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
Whisk together the mustards, vegetable oil, rosemary and garlic in a shallow dish.
Place the pork chops into this mixture, press down to coat and turn the chops over; allow to marinate refrigerated for 4 hours.
Mix the parmesan and bread crumbs together and place into a shallow dish.
Take the chops out of the refrigerator, sprinkle with salt and pepper and coat both sides with the parmesan bread crumb mixture.
Place a wire rack on a rimmed baking sheet and place the pork chops on the wire rack.
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.
Remove from oven and turn the broiler on.
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.
Remove from oven and serve.
Tips & Variations
No special items needed.