• 4 New York (top loin) pork chops
  • 3 tablespoons dijon (style mustard)
  • 1 clove garlic (minced)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh thyme
  • 1 cup panko breadcrumbs (may not use all)
  • sea salt
  • black pepper


  1. Preheat oven to 450 degrees F.
  2. Sprinkle pork chops with salt and pepper.
  3. In a small bowl, chop thyme, then combine with garlic. In a medium bowl, mix mustard and olive oil. Add thyme and garlic to mustard mixture.
  4. Rub mixture on salted chops, and refrigerate up to six hours.
  5. Remove pork from refrigerator and let come to room temperature. Right before heating, pat panko bread crumbs on top of mustard mixture.
  6. Preheat cast iron pan or baking stone over medium high heat.
  7. Cook pork chops to an internal temperature between 145 degrees F. (medium rare) and 160 degrees F. (medium), about 4-5 minutes per side followed by a three-minute rest. Adjust according to your preference, keeping in mind chops will continue to cook while resting.
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