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Thursday, August 9, 2012

Dijon Panko Pork Chops

dijon panko pork chopsThis meal was totally not what I had planned to make. I had brined the pork chops with the intention of making Martha Stewart's Crispy Apricot Pork Chops. When I pulled out the ingredients from the refrigerator, I looked and looked, but I couldn't find the jar of apricot preserves. I swore I had some. I went to the store twice that week and both times didn't get the preserves because I was so sure we had some. I guess I used them all up making Apricot Brie and Arugula pizzas. I had to improvise and Dijon Panko Pork Chops were created. Miss F gobbled up her pieces, even though she was turning up her nose at the Dijon when I was making the pork. After dinner I realized I had mango pepper sauce in our pantry, which I will try next in this recipe.
Dijon Panko Pork Chops

4 ½” to ¾” thick pork chops, brined (recipe follow)
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
½ cup Panko bread crumbs

Preheat the oven to 425 degrees. Brush the pork chops with the Dijon mustard on both sides, sprinkle with the salt and pepper. Coat the pork chops in the Panko. Grease a glass baking dish with cooking spray. Place the pork chops in the prepared baking dish and spray with more cooking spray. Bake for 20 to 25 minutes, until the internal temperature reaches 150 degrees.

Brine
4 cups cold water
3 tablespoons kosher salt
1 teaspoon black pepper corns
1 teaspoon dried thyme
4 ½” to ¾” thick pork chops

Add salt to water in a large re-sealable container. Add thyme, peppercorns and pork chops. Cover tightly and refrigerate up to 24 hours. Remove from the brine and pat the pork chops dry before preparing.
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