Flavorful Crusted Pork Chops

By ezunich

Ingredients

• 4 (1-inch-thick) bone-in pork chops
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 tbs olive oil, divided
• 2 tbs Dijon mustard
• 1 cup soft breadcrumbs
• 1/4 cup minced parsley
• 2 garlic cloves, minced
• 1/4 cup minced onion
• 1/2 (8-ounce) package sliced fresh mushrooms
• 1 1/2 tbs all-purpose flour
• 1/2 cup dry white wine
• 1 tsp tomato paste
• 1 (14 1/2 oz) can reduced sodium beef broth

Details

Servings 4

Preparation

Step 1

Sprinkle both sides of pork chops evenly with salt and pepper.

Cook chops in 1 tablespoon hot oil in a nonstick, ovenproof skillet over medium-high heat 2 to 3 minutes on each side. Remove skillet from heat. Brush tops of pork chops evenly with Dijon mustard.

Combine breadcrumbs, parsley, garlic and remaining 2 tablespoons olive oil in a medium bowl. Press crumb mixture evenly over tops and sides of side chops.

Bake at 400° for 10 to 12 minutes or until done. Remove skillet from oven; remove pork chops, and keep warm.

Saute onion and mushrooms in skillet over high heat 7 to 8 minutes. Reduce heat to medium low, add flour, and cook, whisking constantly, 1 minute. Whisk together wine and tomato paste. Add to skillet, whisking constantly. Whisk in broth, and cook, whisking constantly, 5 minutes or until mixture is thickened. Arrange pork chops on individual plates, and spoon sauce on top.