PANKO AND MUSTARD COATED PORK CHOPS WITH IRISH CHAMP

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PANKO AND MUSTARD COATED PORK CHOPS WITH IRISH CHAMP image

Categories     Pork     Dinner

Yield 4

Number Of Ingredients 16

Pork Chops:
2 Tbsp Dijon mustard
1 Tbsp olive oil
¼ tsp dried thyme
A pinch of salt
A pinch of ground black pepper
4 ¾ inch thick bone in pork loin chops
Olive oil for pan - about 2 Tbsp
Handful of fresh thyme sprigs (for ganish)
1 cup panko
Champs:
1 pound russet potatoes - rinsed and scrubbed
¼ cup
1 bunch scallions - trimmed and minced finely
¼ cup butter - softened
Salt and Pepper

Steps:

  • Pork Chops: 4 to 5 hours before plan to cook the pork chops: Mix together the mustard, olive oil, dried thyme, salt and pepper in small bowl. Lightly coat each pork chop, on both sides, with mustard mixture. Place the pork chops on a shallow dish in a single layer. Cover and place in the fridge until about one half hour before cooking. Preheat oven to 425 degrees. Spread the panko on a dinner plate. Set out a cookie sheet or backing pan with raised sides. (This pan should be large enough to hold the pork chops in a single layer.) Line it wish a sheet of parchment paper. Heat the olive oil in a large skillet, preferably cast iron, until it is hot enough that a drop of water sizzles when you drop it into the pan. Remove one pork chop from the marinade dish. Set it on the panko, coating one side. Turn it over and coat the other side. Shake it out gently over the panko dish to remove any excess. Place the chop in the heated oil. Brown on one side, turn it, and brown the other side (about 2 minutes per side). Place on the prepared baking pan. Repeat with all the pork chops. Place the pork chops in the over. Bake until done, about 25 minutes. When done, the panko with be crisp, golden color; the chops with be lightly browned. Serve on to of Champ, garnish with fresh thyme. ----------------------------------------- Champs: Leaving the skin on, cut the potatoes into large cubes. Place them in a pot large enough to hold them. Cover with cold water. Place pot on the stove, bring water to a boil, and then lower to a simmer. Cook the potatoes until they are very tender. While the potatoes are cooking, heat the milk or cream in a saucepan or in the microwave. Once the potatoes are tender, drain them and put them back in the pot. Mash the potatoes and stir in the warmed milk. Add the softened butter and the minced scallions. Mix all the ingredients together. Season with slat and freshly ground pepper to taste.

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