Ingredients
1
1/3 cups coarse rye bread crumbs (2 to 3 slices)
1
tbsp finely chopped fresh sage or 1/2 tsp dried
4
(3/4- to 1-inch-thick) rib pork chops (2 lb total)
Directions
1.
Preheat oven to 425°F.
2.
Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bread crumbs, garlic, sage, salt, and pepper, stirring, until crumbs are golden brown, 3 to 5 minutes. Transfer crumbs to a bowl and clean skillet.
3.
Pat pork dry. Heat remaining tablespoon oil in skillet over moderately high heat, then brown chops in batches, turning over once, about 4 minutes. Transfer chops to a baking pan and spread tops with mustard and then bread crumbs. Roast in middle of oven until meat is just cooked through, 5 to 7 minutes.
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