A Slight Twist On A Classic… Spice Up Your Next Dinner With These Delicious Boneless Spicy Pork Chops
For 4 Chops
Ingredients
2 T butter
½ C panko breadcrumbs
Kosher salt and pepper
¼ C Dijon mustard
2 t packed brown sugar
1 ½ t dry mustard
½ t garlic, minced to paste
¼ t cayenne pepper
4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick
Directions
Adjust oven rack to middle position and heat oven to 275 degrees.
Melt butter in 10-inch skillet over medium heat. Add panko and cook, stirring frequently,
until golden brown, 3 to 5 minutes. Transfer to bowl and sprinkle with ⅛ t salt. Stir Dijon,
sugar, dry mustard, garlic, cayenne, 1 t salt, and 1 t pepper in second bowl until smooth.
Set wire rack in rimmed baking sheet and rub with butter/fat to help avoid sticking. Pat
chops dry with paper towels. Transfer chops to prepared wire rack, spacing them 1 inch
apart. Brush 1 T mustard mixture over top and sides of each chop (leave bottoms
uncoated). Spoon 2 Ts toasted panko evenly over top of each chop and press lightly to
adhere.
Roast until meat registers 140 degrees, 40 to 50 minutes. Remove from oven and rest
on rack for 10 minutes before serving.
Adapted from Cooks Illustrated