2tspkosher salt(use less if using table salt - 1 1/4 - 1 1/2 tsp.)
1tspfreshly ground black pepper
43/4-1 inch thickbone-in pork loin chops
Salt and pepper
For Mustard Sauce:
1large shallot, minced(or substitute red or yellow onion)
3-4TbspDijon mustard, to taste
2Tbspheavy cream(or lighter cream mixed with 1 tsp. cornstarch)
2tspfresh lemon juice
1Tbspchopped fresh flat-leaf parsley
1/4 - 1/2tspsalt, to taste
Freshly ground pepper
Preheat oven to 425° F and line a baking sheet with aluminum foil and brush well with some olive oil. Set aside.
In a small bowl, stir together the pork breading ingredients. Transfer mixture to a large zip-top plastic freezer bag. Working with one pork chop at a time, sprinkle both sides with a bit of salt and pepper. Place into breadcrumb mixture and shake/press pork chop until coated well. Place on prepared baking sheet. Repeat with all pork chops.
Bake in pre-heated oven until thickest portion of meat reaches 155° and breading is dark golden, about 40 minutes, depending on the thickness of your chops. (Note: If meat is done and your breading isn't quite golden enough, switch your oven to broil, leaving baking sheet in middle rack of oven and broil until breading is golden. Remove from oven and let rest 5 minutes.
Meanwhile, melt butter in a skillet on stovetop over medium heat. Add shallot and sauté 3 minutes or until softened. Increase heat to medium-high and add broth. Bring mixture to a boil. Boil 1 minute. Stir in mustard, cream, and lemon juice, and cook, stirring occasionally, 2 to 3 minutes or until sauce is slightly thickened. Stir in chopped parsley. Taste as season with salt and pepper as needed. Serve over pork chops.
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Printed from Season and Suppers (www.seasonsandsuppers.ca)