Oatmeal Cookie Pork Chop

Total Time:
50 min
Prep:
25 min
Inactive:
5 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 12 (4-ounce) bone-in pork chops
  • Salt and freshly ground black pepper
  • 3 tablespoons grapeseed oil
  • 1 dozen oatmeal cookies, store-bought or homemade
  • 1/4 pound butter, room temperature
  • 2 cups panko bread crumbs
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon curry powder
  • 2 tablespoons stone-ground mustard
  • 3 tablespoons apricot jelly
  • 1 teaspoon chopped chives
Directions
  • Preheat the oven to 350 degrees F.

  • Season the pork on 1 side with salt and pepper, to taste. In large heavy-bottomed pan, over high heat, add the grapeseed oil and heat until almost smoking. Add the pork chops, seasoned side down. Sear the chops until golden brown, 2 minutes per side. Remove the chops from the pan to a sheet tray or roasting pan.

  • In food processor, crush the cookies until they resemble bread crumbs, not a dust. In a medium bowl, blend by hand, the butter, panko, herbs, curry and cookies until the mixture resembles a well mixed crust. Combine the mustard and jelly in a small bowl. Evenly coat the top of each pork chop with the mustard mixture then cover with cookie mixture.

  • Roast the chops until cooked through, about 15 minutes. Remove the chops from the oven to a serving platter and garnish with chives. Let rest for 5 minutes before serving.


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