This is an idea I have been playing around with for a while. Last year we hosted some family over, and I realized I don’t have anything in my repertoire that would appease a picky eater. The original idea was to have this be the breading for chicken tenders, and while the breading works really well with chicken, I prefer it with pork chops. However, my husband is not really a mustard fan, so I have worked this up two separate ways.
The couscous allows the breading to be crumbly, but not crispy and stands up to a tougher cut of meat. It’s also incredibly easy to make and a versatile way to change up a standard breaded meat.
What You’ll Need:
- Couscous – 1 cup, prepared
- Breadcrumbs – 2 cups, finely ground
- Pork chops – 2
- Eggs – 2
- Milk – ¼ cup
- Dijon mustard – preferably mostaza ancienne, with the mustard seeds.
- Apple vinegar – a splash
- Honey – ½ tbsp.
- Preheat oven to 350 degrees
- In a medium bowl, whisk the eggs and the milk until its well incorporated. Place pork chops in the bowl and allow to sit for 5 minute. After 5 minutes, turn over and allow the other side to soak
- Take a separate medium sized bowl and combine the couscous and breadcrumbs. Add salt and pepper and mix using a fork until everything is well incorporated
- Place wet pork chops into the breadcrumb mixture, rubbing the breading into the pork chops. Make sure the breading evenly coats the entire pork chop
- Add the breaded pork chops to an oven ready pan. Bake for 25-30 minutes until done all the way through.
- While the pork chops are in the oven, combine 2 tbsp mustard with the honey and vinegar in a small bowl. Mix well.
- After pork chops are complete, take out of the oven and serve immediately with honey mustard on the side. Alternately, you can drizzle lemon vinaigrette over top and omit the honey mustard.