Crisp Mustard Lamb Chop (subbed pork chops) was great. Thanks Heather!

[marilynfl]

I mentally read "pork chop" when I saw this title (what a wuss. All it took was "crispy" and mustard" and I was a goner (such a sucker for adjectives.))

anyway, I'm not much of a lamb fan, so I used pork chops. Mixed up my own "herbes de Provence" (THANKS, Marg!) (used a bit of tarragon for the savory since I had none and have no clue what it tastes like anyway)

The chops were about 1" thick; we started out at 3 minutes each side, but they were still a bit undone (more than "just pink" inside). Cook the rest at 4 minutes each side, with a heavy weight on the second flip side. I think we could get away with 3.5 minutes.

Served with sauteed thick portabella slices and mashed rutabaga.

Lar is already insisting we try out the lamb option. He even used the "this is a keeper" phrase. Ha...I've brought him over to the dark side of cooking.

Thanks again, Heather!

http://www.finerkitchens.com/swap/forum1/33900_Thinking_about_making_these_on_Sunday__REC_Crispy_Mustard_Lamp_Chops

 

[heather_in_sf]

I made them on Sunday and they were a hit! Put in a tad too much salt in the panko though

but all was well in the end. Marc cut up all the chops for me, and I did them in 2 batches, keeping the first batch warm in the oven on a cookie tray with paper towels. I had 4 little chops and Marc had 6! he hates mustard but apparently doesn't hate mustard too much now! The timing for the tiny lamb chops was perfect - they were medium inside - pink and juicy.

I made side dishes of sauteed zucchini and cherry tomatoes, and carrots simmered in beef broth and glazed with sherry, brown sugar and butter.

Since I forgot the fines herbes, I mixed together rosemary, thyme, oregano, savory and marjoram and that was great too.

So glad you tried them and no doubt we will do them again. I like the idea of pork!! hmmm, got me thinking now! It would be a nice crust for chicken too - maybe finish them off in the oven?