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Thursday, March 5, 2009

Pork Chops, Straight-Up: Recipe

What does that mean, "straight-up?" To me, it means no fanfare; no fancy extras...just straight-up. Pork can be challenging, right? I mean if it isn't a long, slow, roast or lip-smacking ribs, then why bother, right? Ah, no. This chop was terrific and my husband even said what I would want you to say: "boy this is juicy!"

Here you go, chops straight-up. I served them with tons of veggie sides, as usual, but the photo shows the piece of avocado that went with the chop. Mmmmm.

Pork Chops, Straight-Up
1 1/4 lb. bone-in pork chops about 1 1/2" thick
2/3 cup mayonnaise
1/3 cup Dijon mustard
2-3 cups breadcrumbs
1 cup olive oil

In a large bowl, mix together the mayo and mustard until well blended. Heat the oil in a large frying pan. Meanwhile, coat both sides of the chop with the mayo-mustard blend (you may need to spread the mixture by hand to ensure even coating of the chop) and smother in breadcrumbs. Repeat until all are completely covered. Fry the chops over medium-high heat about 4-6 minutes per side or until inside is no longer pink. Drain on brown paper bags and serve.

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