Italian baked pork chops, sautéed greens, & risotto

9 Jul

I found this recipe on a set of sandra lee semi-homemade recipe cards someone gave me. I’m not a big fan of hers, but this recipe seemed ok, so I gave it a whirl. The pork came nice and flavorful, but next time I’ll bake it on a rack instead of right on a parchment lined cookie sheet. The chops released way too much juice! I sautéed up some spinach, mustard greens, and thinly sliced garlic from the csa to serve alongside. I also made some Alessi Milanese Risotto.

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Italian Baked Pork Chops
adapted from Sandra Lee

2 tablespoons Dijon Mustard
2 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning
6-8 pork center loin chops
Salt and pepper
1/2 cup shredded Parmesan cheese

[1] Preheat oven to 400 degrees F. Line baking sheet with kitchen parchment. Set aside.
[2] In a small bowl, whisk together mustard, oil, and Italian seasoning. Season the pork chops with salt and pepper, then brush both sides of the chops with mustard mixture. Press parmesan into both sides of chops.
[3] Place chops on prepared baking sheet. Bake about 15-20 minutes or until just cooked through.

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