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Flavorful Crusted Pork Chops

Yield Makes 4 servings

Ingredients

  • 4 (1-inch-thick) bone-in pork chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil, divided
  • 2 tablespoons 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 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 1 teaspoon tomato paste
  • 1 (14 1/2-ounce) can reduced sodium beef broth

How to Make It

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

  2. 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.

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

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

  5. Sauté 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.