4 Servings 15 min Cook
1 1/3 Cup Bread Crumbs
4 Chop without refuse (yield from 1 raw ch Pork Loin, Center Loin (Chops)
3 Tbsp Olive Oil
1/2 Tsp Salt
2 Tbsp Dijon Mustard
2 Cloves, minced Garlic
1/4 Tsp Pepper
1/2 Tsp Sage
Preheat oven to 425F.
Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saut 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.
