Mustard-Coated Pork Chops With Hot Pepper Rings

This recipe has been a favorite of ours, but yesterday I cooked it a bit differently.  In the past, I had heavily coated these with mustard then fried in super-hot oil, but the mustard coating had always melted off.  I also had to use thin cut chops so I didn’t have to fry them for a long time which either resulted in them drying out or absorbing too much oil.  The result of this cooking method was less frying time and a more fall-off-the-bone pork chop full of great flavor.  My secret weapon – my trusty French oven pot that has permanently replaced my crock pot that I gave to Goodwill.  Everything is done in the French oven as it goes from stove top to oven

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Ingredients:

  • 4-8 thick center-cut pork chops (not the stuffing ones)
  • Large jar of hot pepper rings or banana peppers
  • Spicy brown or Dijon mustard
  • Salt & pepper
  • Olive oil
  • Butter (salted or unsalted – depending upon your taste)

Pre-heat oven to 300

In the bottom of a French oven over medium-high heat, place two tablespoons of olive oil and a tablespoon of butter.  Season both sides of chops with salt and pepper and lightly brush on a thin layer of mustard.

Place chops 2-3 at a time into the hot oil/butter and cook just enough so that both sides are nicely seared.  Remove and repeat with the remaining chops.  Place chops to the side in a deep dish.

Open the jar of pepper rings and pour about half cup of the juice into the bottom of the French oven to deglaze the bottom, scraping up all those delicious bits.  Reduce heat and let it bubble until liquid thickens a bit.  Then drain the rest of the juice from the jar and toss the pepper rings into the pan, sautéing frequently until they’re nicely browned and the edges carmelized a bit.

Remove pepper rings from pan and begin to assemble chops back into it. Layer three across the bottom them brush with another coating of mustard.  Continue layering and coating chops until all are in then sprinkle the pepper rings evenly over them.  Cover French oven and place in pre-heated oven for one hour.  After that, remove cover, turn up temperature to 425 and roast for another 15 minutes to give the chops a nice, deep color.

We had this last night for supper with peas and onions along with my homemade applesauce.  It’s one of hub’s favorite comfort foods and co.  And with our supermarket having the chops on sale last week for $1.69/lb, I picked up six packages so I have enough for two more suppers.  The chops came four to a pack so I use two packages because it yields enough for leftovers for non-cook nights.

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One thought on “Mustard-Coated Pork Chops With Hot Pepper Rings

  1. After years and years of cooking every weeknight after getting home from work, I’m trying to find more ways to cook once, eat twice. Thanks for this recipe–it looks delicious. Can’t wait to try it!

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