Mustard Crumbed Pork Chops for 2

I have had a few people asking me for this recipe. It is so embarrassingly easy to make, I held back for a little while so people would be impressed with my culinary skills, thinking the stuff I make is hard to do.

The original recipe came out of The Gourmet Cookbook but I can never leave well enough alone. So, here is my modified recipe. I have modified it to be for just two people.

Mustard Crumbed Pork Chops for 2

2 Tablespoons canola oil
3/4 cup rye bread crumbs (I like to make my own bread crumbs in the food processor from those small rectangular loaves of sliced rye cocktail bread, but you can use any kind of rye bread to make your crumbs.)
2 minced garlic cloves
1 1/2 Tablespoons finely chopped fresh sage or 1 teaspoon dry sage, crumbled.
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 bone-in pork chops (about 1 pound total)
2-3 Tablespoons Dijon mustard

Heat oven to 400 F.

Heat 1 tablespoon of oil in heavy enamel pan or skillet over medium high heat. Add bread crumbs, garlic, sage, salt, and pepper and cook, stirring frequently for about 5 minutes. You are trying to brown the crumbs, but it is hard to tell if rye crumbs are browning, so I usually just time it. Transfer to a bowl.

Pat pork dry. (This helps the meat brown properly.) Heat remaining 1 tablespoon oil in wiped out skillet over moderately high heat. Brown your two pork chops, turning only once, about 5 minutes total. Transfer chops to small roasting pan or a baking sheet with sides.

Spread mustard over tops of pork chops. Top with bread crumbs. Roast until meat is just cooked, about 7-9 minutes depending on the thickness of your chops. Cover loosely with foil and let stand 5 minutes before serving.

I have tried this with plain crusty white bread and regular mustard and it was okay, but it is really worth it to get rye bread and dijon mustard. Also, fresh sage is superior. I have two sage plants in the garden that give and give and give. With so few ingredients, every bit counts.