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Family Style Crusted Pork Chops Recipe

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This recipe for Family Style Crusted Pork Chops, by , is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chris Diefenthaler


4-1 inch thick bone-in pork chops
1/2 tsp salt
1/2 tsp pepper
3 T olive oil
2 T Dijon mustard
1 c soft breadcrumbs
1/4 c minced parsley
2 garlic cloves, minced
1/4 c minced onion
1/2-8 oz package sliced fresh mushrooms
1 1/2 T flour
1/2 c dry white wine
1 tsp tomato paste
1-14 1/2 oz reduced sodium beef broth

Sprinkle both sides of pork chops evenly with salt and pepper. Cook chops in 1 T hot oil in nonstick, ovenproof skillet over medium-high heat. 2 to 3 minutes on each side. Remove skillet from heat. Brush tops of pork chops evenly with Dijon mustard. Combine breadcrumbs, parsley, garlic and remaining 2 T olive oil in a medium bowl. Press crumb mixture evenly over tops and sides of pork chops. Bake 400 degrees for 10 to 12 minutes or until done. Remove skillet from oven; remove pork chops, and keep warm.

Saute onion and mushrooms in skillet over high heat 7 to 8 minutes. Reduce heat to medium low, add flour, and cook, whisking constantly, 1 minute. Whisk together wine and tomato paste. Add to skillet, whisking constantly. Whisk in broth, and cook, whisking constantly, 5 minutes or until mixture is thickened. Spoon mixture over pork shops.

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