Thick Chops with Mustard Crust

Hearty 'Iowa chops' with an easy, tasty topping

This is a 2003 column published for the first time in 2007 to accompany a special piece, The Heartbeat of Iowa, about my recent trip to Iowa to visit some 'happy pigs'.

Here’s a recipe destined to become a household staple because of its simplicity and flexibility.

It’s simple enough for weeknight fare but special enough for guests. It makes up in minutes and can be made in advance.

Most of all, the recipe invites your culinary creativity.

Out of mustard? That’s okay, substitute a tangy horseradish sauce. No parsley? Try rosemary or tarragon or cilantro or oregano or …

French bread crumbs are soft and delightful but what about trying rye or pumpernickel? No time to make bread crumbs? Use dry crumbs (but cut the quantity by about half).

Prefer a bit more spice to your meat? Sprinkle the chops with cayenne pepper or chili powder. Not in the mood for pork? Experiment with chicken or fish or lamb.

ALANNA's TIPS The “ladies” typically share one of these large chops while the men go for whole ones.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Share a favorite household staple via e-mail.

THICK CHOPS with MUSTARD CRUST

Hands-on time: 15 minutes
Oven time: 25 minutes
4 servings

4 1-inch “Iowa” pork chops
1 tablespoon good mustard
Salt and pepper to taste

1 tablespoons butter, melted
2 tablespoons chopped parsley
2 tablespoons good mustard
1 cup fresh bread crumbs from French bread

Coat tops and bottoms of chops with thin mustard coat. Season with salt and pepper.

Stir together crust ingredients and divide equally on top of chops. Press crumbs lightly with back of a spoon to adhere. Transfer to lightly oiled baking pan.

Bake at 350F for 25 minutes or until meat reaches an internal temperature of 150F. If crumbs don’t brown, place under the broiler for two minutes, watching to prevent burning.

NUTRITION ESTIMATE Per Serving: 397Cal; 46g Protein; 13g Tot Fat; 5g Sat Fat; 20g Carb; 1g Fiber; 320mg Sodium; 133mg Cholesterol; Weight Watchers 8 points

Make It a Meal

(click a photo for a recipe)

More Pork Recipes

(click a photo for a recipe)

LATER NOTES

• If your butcher looks puzzled by the term 'Iowa chop', just ask for rib chops cut one-inch thick.
• If there's time, brine pork chops first in a quart of water with 2/3 cup of brown sugar and 2/3 cup kosher salt. It will add moisture to the meat.

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August 08, 2003