Oatmeal Cookie Pork Chop
- Level: Easy
- Total: 50 min
- Prep: 25 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 6 servings
- Level: Easy
- Total: 50 min
- Prep: 25 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 6 servings
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.
