Porkchops, Hold the Applesauce!

Earlier today we had a dismal grease-pit lunch so I definitely needed to get rid of the bad taste in my mouth with dinner. Tonight, I whipped up some dijon porkchops with roasted asparagus & potatoes. Dijon is a city in eastern France. Dijon is also famous for its mustard, even though nowadays around 90% of all mustard seeds used are imported, mainly from Canada. The term Dijon mustard (moutarde de Dijon) designates a method for the making of mustard, particularly strong if made in that fashion. Most Dijon mustard (brands such as Amora or Maille) is produced industrially, and doesn’t need to be produced around Dijon. However, Dijon mustard ships also feature in exotic or unusually-flavored mustard, often sold in decorative hand-painted faïence (china) pots. Here is my super easy & quick recipe for dijon porkchops:

4 sirloin pork chops, cut 3/4″ thick
salt & black pepper to season
2 tablespoons olive oil
splash of red wine vinegar
1 tablespoon Dijon mustard
freshly ground black pepper
1 cup panko (Japanese breadcrumbs)

Season porkchops with salt & black pepper.
Combine remaining ingredients in shallow bowl.
Brush both sides of porkchops with mustard mixture.
Place breadcrumbs in shallow bowl.
Dredge porkchops in breadcrumbs.
Heat up cooking oil and brown chops.
Place porkchops on bake sheet.