Pork chops with mustard crumbs from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • IowanCorn on October 09, 2025

    Very good, and easy to prepare. I used Iowa chops (1" thick0 and fresh breadcrumbs, and everything worked nicely.

  • Laura on December 19, 2014

    Pg. 482. This was a really great dish. The herbs and bread crumbs were easy and fast to prepare and the cook time was not long, although I found I needed to increase the cook time by a few minutes. The herb-breadcrumb crust was nice, but I have to wonder if it was really needed.

  • chawkins on July 25, 2014

    Simple, quick and delicious for the effort put in. Took no more than 30 minutes, including a walk out to the garden for the sage leaves. Used regular bread crumbs rather than rye bread crumbs because that's what I had. Also mixed in with some panko because I went out of the regular bread crumbs as well.

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