Pork Chops with Bread Crumb Persillade
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Servings: 4
Ingredients:
| 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% |
Suggested Recipes
-
4 bone-in pork chops (about 200 g/7 oz each)
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) Dijon mustard
Bread crumb Persillade:
1 cup (250 mL) fresh bread crumbs
1 clove garlic, minced
3 tbsp (45 mL) each minced fresh parsley and extra-virgin olive oil
3/4 tsp (4 mL) dried thyme
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.
Tags:
Source
Canadian Living Magazine: November 2008
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