4 lean boneless pork chops
1/2 cup dry bread crumbs
3 tbsp dijon mustard
3 tbsp lemon juice
1 vegetable oil cooking spray
A Recipe for
Dijon Pork Chops
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
This Recipe for Dijon Pork Chops is one of thousands in the Recipes-to-go Meat Cookbook.
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| Jim Fiebig |
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| Anonymous |
This is a recipe for Dijon Pork Chops from the recipe cookbook of Recipes-to-go (Meat)
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Hunger is the best sauce in the world. |
| Cervantes |
Herb Tip |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Food Tip |
Heat oven to 375 degrees. Trim all visble fat from pork chops. Spray
a 13x9x2-inch pan with cooking spray. Place bread crumbs in shallow
dish. In another swallow dish, combine mustard and lemon juice; blend
well. Dip both sides of each pork chop in mustard mixture, then in
bread crumbs to coat. Place chops in pan. Bake 30 to 40 minutes until
pork is no longer pink, turning halfway through baking.
Serves: 4
Dijon Pork Chops Recipe brought to you by Recipes To-Go