Pork Chops with a Dijon-Rye Crust

Pork Chops with a Dijon-Rye Crust
Photo by Scott Phillips


  • 4 bone-in, center-cut pork chops, each 1-inch thick (about 2 lb. total)
  • 2 Tbs. vegetable oil
  • 3 slices caraway rye bread (such as Pepperidge Farm seeded Jewish rye), crusts trimmed
  • 2 Tbs. unsalted butter, melted
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. coarse-grained Dijon mustard

Position one rack in the center of the oven and a second rack directly under the broiler. Heat the oven to 400°F. Pulse the bread in a food processor until it forms coarse crumbs. Drizzle in the melted butter and pulse a few more times to evenly moisten the crumbs. Season the pork chops generou...

View full recipe at Fine Cooking


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