And we are already in the autumn, a season that does not know why it saddens me, but do not gets me out the mood to cook
The colors of fall have inspired me to prepare this dish, which is very easy and very tasty, and has been my yesterday lunch
I loved my simple and crunchy food. Hope you like it too
6 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry
6 tablespoon honey mustard .
2 cups panko*
1 tablespoon olive oil, plus more for baking sheet
Coarse salt and ground peppe
*Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried.The difference between panko and standard breadcrumbs is that panko is made from bread without crusts,and very flaky .
Modo de hacer:
Spread the pork loin chops with lemon juice
Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon honey mustard. Dividing evenly, sprinkle breadcrumbs with chopped fresh herbs and a tablespoon of olive oil over mustard, and pat them on gently.
Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150 degrees on an instant-read thermometer), 14 to 16 minutes. Serve immediately.