My sister in law, Dee, is from New England and was the first person I ever heard say something was wicked good. We tease about her accent – being from the Midwest and all, WE speak with the correct accent. When Wheels and I visited, Dee told us that they would be taking us to a seafood restaurant called Newick’s. I kept looking for Newark’s – compensating for her accent. Guess what? It really did say N E W I C K on the sign. Maybe part of the accent is in the hearer’s ear!
These pork chops were a surprise, too. Surprise that I ever tried them because I do not like mustard. Not as in I hate it and it would never cross my lips, but I won’t go out of my way to eat something with mustard in it. Not only did I voluntarily make this – but it has become a frequent flier recipe for pork chops cut half inch or thinner. (Thicker chops don’t let the mustard shine — do you know how badly I wanted to say “don’t cut the mustard”! — and I have another recipe for them.) I’m not sure where the recipe originally came from, as the clipping I have is missing any identifying marks.
Measurements are somewhat approximate. I use whatever pork chops are on sale and adjust accordingly. I usually squirt the mustard (about a teaspoonful) on the chop and then spread it in a thin layer on one side. If there are bare spots I add another squirt. I lay that chop, mustard side down, in the plate of bread crumbs and put mustard on the other side, then roll it in bread crumbs before putting it into the already heated skillet. Brown over medium low heat to dark golden color on both sides in olive oil that barely covers the bottom of the pan. Sometimes the olive oil is absorbed and it will be necessary to add more to finish the browning. Cover tightly to insure the internal temperature of the meat rises to the correct level. About 6-8 minutes per side is all that is required for medium chops. Use a sharp knife to open the center and visually inspect for doneness or use your thermometer to be sure the center is 140 degrees (a new guideline). About 20 minutes from start to finish.
Bread crumbs can be Italian seasoned or plain with your own seasoning added. I prefer the Italian. Start with ½ cup of crumbs for four hand sized chops. Since crumbs shouldn’t be saved if they have been used to coat meats, it is better to shake out more as needed than to have a lot left. I have used Dijon mustard and the classic French’s yellow mustard, but my favorite is honey mustard. Cooking for your family is part creativity and part using what is at hand. Don’t be afraid to experiment.
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