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I had pork chops but didn't want "boring" for supper so I rummaged in the fridge to experiment. I found the cranberry mustard and voila! Dinner was simple and flavorful ~ a winning combination after working on a college paper all day! My husband loved it too so this recipe will be seen again ~ Don't be afraid of using mustard...it added flavor and moisture without being overwhelming~
Ingredients For cranberry porkchops
1 Tbspcranberry mustard per porkchop
1/4 cpanko bread crumbs (for 2 chops) adjust as needed
1-2pork chops per person
2-3 dasholive oil
How To Make cranberry porkchops
1rinse and pat dry the pork chops spread Panko crumbs on a plate or small cookie sheet Heat olive oil in frying pan large enough for number of chops. Adjust amt of oil accordingly.
2spread cranberry mustard on one side of chop then place mustard side down on top of crumbs. Press down firmly. Spread top of chop with more mustard and turn over onto crumbs to coat other side. Press down firmly.
3Carefully remove to frying pan with heated oil. Use tongs to avoid spatter burns. Fry about 5 minutes per side at medium high heat. Done when no longer pink inside. Cooking time will vary depending on thickness of pork chop.
4Spicy brown mustard or other flavors can be substituted if cranberry mustard not available. I use American Spoon brand which is made with pureed cranberry and dijon mustard and is very smooth.
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