Bread Crumb Coated Mustard Pork Chops - the fastest weeknight dinner

I'm not a natural at making pork chops.  My mother made them frequently when I was growing-up.  Dry, tough, flavorless - the only redeeming part of the meal was the stuffing which she usually made as an accompaniment.  My husband prefers not to eat pork, so in deference to his tastes pork chops were banished from my diet for the first 15 years of our marriage.

Times and needs change.  Our son is now a teenager, and always searching for large amounts of protein.  Chicken gets boring and frequent beef isn't a heart healthy alternative so now, when my husband is traveling or out for dinner, pork chops are on the menu.  I've been learning on the job when it comes to pork, asking friends for recipes, searching the on-line food sites.  My greatest success will not be a new dish for most of you, but with this recipe I finally made a great pork chop:  juicy and flavorful.

Bread Crumb Coated Mustard Pork Chops (serves 4)

4 center cut boneless chops, appx. 1/2 inch thick

2 Tbsp. brown mustard or mustard of your choice

1 egg

fresh bread crumbs or panko, seasoned with salt & pepper

2 tbsps. olive oil for frying

Scramble the egg combined with the mustard.  Dip each chop in the egg/mustard mixture, then the into the seasoned bread crumbs.  Using a non-stick skillet, heat 2 tbsps olive oil, add chops, and cook until crisp and cooked through, approximately 4 minutes per side.

St. Louis, Dining Out & Pork Chops

I spent a three day weekend in St. Louis, and am happy to report we had some delicious meals. There are a lot of sources for reviews of fine dining in the St. Louis area, so I'll limit my comments to our Sunday brunch venue, the City Coffee House & Creperies in Clayton.

We asked a local for a brunch recommendation, and were told that brunch is not a popular meal in St. Louis. On our own we discovered the City Coffee House, and it was a wonderful surprise. There are not many places were you can go for a wide selection of crepes. The menu here is huge, if you can imagine it I'm convinced they can make it. There is a choice of traditional or buckwheat crepes. We started with savory buckwheat crepes, filled with vegetables and cheese. For dessert we ordered a more traditional crepe filled with nutella and strawberries. The crepes are huge and all made to order, so order a mug of coffee and be prepared to relax. If crepes are not your thing, the City Coffee House also offers waffles and sandwiches made on yummy looking baguettes.

After living the high life, and dining out all weekend, it was time for some home cooking. With the weather turning cold my thoughts turned to some warming comfort food: pork chops in a mustard onion gravy and mashed potatoes. I usually make low fat mashed potatoes, using a little of the cooking liquid to thin the potatoes instead of butter or cream. I had some heavy cream on hand, left over from a previous recipe, and couldn't resist adding it to the potatoes. There is a difference, and it was delicious!

Pork Chops with a Onion Mustard Gravy

2 large pork rib chops, approximately 3/4" thick.

1 medium onion, sliced thin
1 cup chicken stock
1 - 2 tbsp. Dijon mustard
1 tbsp. butter
2 - 3 tbsp. olive oil.

Heat 1 tbsp. of olive oil in skillet. Add onion slices and saute until soft and translucent.
Remove onions from pan, add additional oil if necessary. Salt & pepper both sides of chops. Add to pan and brown, approximately 4 to 5 minutes per side. Remove from pan. Warm stock in microwave. Add to pan, scraping up bits of meat stuck to pan. Simmer for 5 minutes, stirring occasionally. Return onions to pan, add Dijon mustard and salt and pepper to taste. Stir to combine. Return chops to pan, cover, and simmer 5 minutes. Serve with mashed potatoes and a salad. Enjoy!