Pork Chops with Sprouted Crumb Topping
Serves 4
Time 25 min
Sprouted whole grain bread lends a delicious hearty flavor to a simple rosemary-garlic crumb topping for pork chops.
Special Diets:
Ingredients
- 3 slices sprouted whole grain bread, pulled into pieces
- 4 cloves garlic
- 2 sprigs fresh rosemary, leaves pulled from stems
- 3/4 teaspoon ground black pepper, divided
- 3/4 teaspoon fine sea salt, divided
- 2 tablespoons extra-virgin olive oil
- 4 1-inch-thick rib pork chops (1/2 pound each)
- 2 tablespoons Dijon mustard
Method
Preheat the oven to 425°F.
In a blender or food processor, pulse bread, garlic, rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper into coarse crumbs.
Season pork chops with remaining 1/4 teaspoon salt and pepper.
Heat oil in a large heavy skillet over high heat.
When oil is hot, brown pork chops, about 2 minutes on each side.
Transfer chops to a baking sheet and spread them with mustard.
Add bread crumb mixture to skillet and sauté until crumbs are toasted, about 3 minutes.
Top mustard-coated chops with crumbs and roast in middle of oven until pork is cooked through, about 10 minutes.
Let chops rest 5 minutes before serving.
Nutritional Info:
Per serving: 440 calories (180 from fat), 20g total fat, 5g saturated fat, 140mg cholesterol, 640mg sodium, 10g carbohydrates (0g dietary fiber, 1g sugar), 52g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 slices sprouted whole grain bread, pulled into pieces
- 4 cloves garlic
- 2 sprigs fresh rosemary, leaves pulled from stems
- 3/4 teaspoon ground black pepper, divided
- 3/4 teaspoon fine sea salt, divided
- 2 tablespoons extra-virgin olive oil
- 4 1-inch-thick rib pork chops (1/2 pound each)
- 2 tablespoons Dijon mustard