Recipe: Delish Spicy Parmesan-Dijon Crusted Pork Chops

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Spicy Parmesan-Dijon Crusted Pork Chops

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Quite easy to understand, right? You simply have to train the ideas for natural residing like the item above. Now it is time to cook, practice all of the tools to begin cooking the best spicy parmesan-dijon crusted pork chops recipe. To make spicy parmesan-dijon crusted pork chops you only need 13 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Spicy Parmesan-Dijon Crusted Pork Chops:

  1. Get 2 of Thick cut Pork Loin chops (1 inch).
  2. Use 1/2 teaspoon of salt.
  3. You need 1/4 teaspoon of course ground black pepper.
  4. You need 1/4 cup of Dijon Mustard.
  5. You need 2 tablespoons of Hot Chinese mustard.
  6. Prepare 2 tablespoons of olive oil.
  7. You need 1/2 teaspoon of garlic powder.
  8. Provide 1/2 tsp of Thyme.
  9. Use 1/4 teaspoon of onion powder.
  10. Use 1/4 teaspoon of dried oregano.
  11. Get 1/4 teaspoon of dried basil.
  12. Get 1/4 teaspoon of Italian Seasoning.
  13. Provide 1 cup of Parmesan Cheese - Grated.

Instructions to make Spicy Parmesan-Dijon Crusted Pork Chops:

  1. Preheat convection oven to 425 degrees.
  2. Season chops on both sides with salt and pepper.
  3. In shallow mixing bowl, combine Dijon Mustard, Hot Chinese Mustard, Olive oil, garlic powder, Thyme, onion powder, dried oregano, dried basil, and Italian Seasoning. Dredge each chop in Mustard mixture, liberally coating both sides..
  4. On a large plate, spread Parmesan Cheese into a thin layer. Coat Mustard covered chops liberally with Parmesan Cheese on both sides..
  5. Place on cooling rack on top of a baking sheet and place chops on cooling rack. This will allow them to get crisp on both sides..
  6. Bake on convection mode for 25 minutes or until chops are crisp and golden brown..

Now you can serve this delicious Spicy Parmesan-Dijon Crusted Pork Chops recipe in your family. Don't forget to share with your pals and relatives. And discover different cooking recipes in this blog. Thank you, greetings.

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