Mustard Breaded Pork Chops
3/4 Cup Italian Seasoned Bread Crumbs
1/2 Teaspoon Salt
1/4 Teaspoon Paprika
1/4 Teaspoon Ground Black Pepper
1 Egg
3 Tablespoons Spicy Brown Mustard
2 Tablespoons Vegetable Oil
4 Pork Chops
Preheat oven to 350 degrees F. Prepare a baking pan by coating with a thin layer of oil or cooking spray.
Combine bread crumbs, salt, paprika and pepper in shallow dish; set aside. Combine egg and mustard in another shallow dish.
Dip each pork chop in mustard mixture, coating all sides. Cover with crumb mixture and place on baking pan.
Cook 20 to 25 minutes or until lightly browned.
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Lick-the-Plate-Clean Chicken
This chicken has got it all going on . . . sweet, savory, tangy. You'll be tempted to lick the plate once the chicken is all eaten up . . . oh, go ahead, no one is looking!
1 1/2 - 2 Lbs Chicken Parts
1/2 Cup Dijon or Rustic Mustard
1/4 Cup REAL Maple Syrup
1 tablespoon Red Wine Vinegar
Preheat oven to 400ºF.
Place chicken into an oven-proof baking dish. I used boneless, skinless thighs and chicken breasts. Season chicken with your favorite seasoned salt and pepper.
In a small bowl, mix together mustard, maple syrup, and 1 tablespoon of vinegar. Pour mixture over the the chicken, turning each piece to fully coat.
Place the chicken into the preheated oven, and let bake for 40 minutes; baste after 20 minutes.
After 40 minutes, take the chicken out of the oven and baste again with the sauce. Let the chicken rest for 5 minutes before serving.
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Mustard Breaded Pork Chops
