Oxmoor House MARCH 2006
Trim fat from chops. Combine breadcrumbs and next 3 ingredients. Brush mustard over both sides of chops; dredge chops in breadcrumb mixture.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops; cook 4 to 6 minutes on each side or until tender.
Tip: You can use any combination of herbs you have on hand for these flavorful chops. In place of the rosemary, you might try oregano, basil, or thyme.
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