Ingredients:
3 tablespoons olive oil
1 1/3 cups rye breadcrumbs
2 cloves garlic, minced
1 tablespoon finely chopped fresh sage or 1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
4 pork chops ( 3/4 to 1 inch thick)
2 tablespoons Dijon mustard
Directions:
Preheat oven to 425.
Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute bread crumbs, garlic, sage, salt, and pepper, stirring, until crumbs are golden brown, 3 to 5 minutes.
Transfer crumbs to a bowl and clean skillet.
Pat pork dry.
Heat remaining tablespoon oil in skillet over moderately high heat, then brown chops in batches, turning over once, about 4 minutes.
Transfer chops to a baking pan and spread tops with mustard and then bread crumbs.
Roast in middle of oven until meat is just cooked through, 5 to 7 minutes.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.