4 6-8 ounce boneless pork chops - 3/4 to 1 inch thick
Directions
1. Adjust oven rack to middle position and heat to 275 degrees.
2. Melt butter in 10 inch skillet over medium heat. Add panko and cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to a bowl and sprinkle with 1/8 teaspoon salt.
3. Stir the mustard, sugar, dry mustard, garlic, cayenne, 1 teaspoon salt, and 1 teaspoon pepper in second bowl until smooth.
4. Set wire rack in rimmed baking sheet and spray with vegetable oil spray. Pat chops dry with paper towels, Transfer chops to prepared wire rack, spacing them 1 inch apart. Brush 1 tablespoon mustard mixture over top and sides of each chop, leaving the bottoms uncoated. Spoon 2 tablespoons toasted panko evenly over top of each chop and press lightly to adhere.
4. Roast until meat registers 140 degrees, 40 to 50 minutes. Remove from oven and let rest on rack for 10 minutes before serving.
NOTE: Buy chops of similar size. The recipe was developed using natural pork, if using pork injected with a salt solution do not add salt to the mustard paste.
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