Pork Chops with Bread Crumb Persillade
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 323 |
| pro | 29 g |
| total fat | 20 g |
| sat. fat | 5 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 78 mg |
| sodium | 368 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 14 |
| vit A | 3 |
| vit C | 7 |
| folate | 8 |
Ingredients
Preparation
On greased or foil-lined baking sheet, sprinkle pork with salt and pepper; spread with mustard. Set aside.
Bread Crumb Persillade: In bowl, toss together crumbs, garlic, parsley, oil and thyme; pat onto pork.
Bake in 425°F (220°C) oven until crumbs are golden and crispy, juices run clear when pork is pierced and just a hint of pink remains inside, about 20 minutes.
Bread Crumb Persillade: In bowl, toss together crumbs, garlic, parsley, oil and thyme; pat onto pork.
Bake in 425°F (220°C) oven until crumbs are golden and crispy, juices run clear when pork is pierced and just a hint of pink remains inside, about 20 minutes.
Source : Canadian Living Magazine: November 2008
- Keywords : Dinner; Dijon mustard; Pork; Bread crumbs; Bake;
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