Mustard-Herb Crusted Pork Chops
adapted from Emeril Lagasse, Emeril 20-40-60
6 boneless center-cut pork chops
1/4 cup dijon mustard
1 tablespoon minced garlic
3/4 cup plain bread crumbs
1/4 cup grated parmesan cheese
1 teaspoon dried rosemary (or 1 tablespoon fresh)
1 teaspoon Italian seasoning
salt and pepper
2 tablespoons canola or olive oil
Preheat oven to 350 degrees.
Lightly spray baking pan with nonstick cooking spray.
Mix together mustard and garlic.
Mix together bread crumbs, parmesan cheese, and herbs.
Salt and pepper pork chops.
Brush mustard mixture on pork chops.
Dredge chops in bread crumb mixture.
Heat oil in skillet on high heat.
Cook pork chops 2 minutes on each side.
Place in baking dish.
Bake for 30 minutes.