Ingredients
4 1/2-inch thick bone in pork chops
2 Tbsp Dijon mustard
1/2 c. Panko bread crumbs
1 tsp finely grated lemon zest
2 tsp olive oil
Preparation
Preheat oven to 450F with rack in upper third. Lightly oil a 4-sided sheet pan.
Pat pork chops dry, then season with 1/2 tsp each salt and pepper total. Put chops in pan, then spread mustard evenly on tops. Gently mix together with hands bread crumbs, zest, 2 tsp oil and a pinch each salt and pepper, then sprinkle over chops and press lightly into mustard. Roast chops in oven until just cooked through and crubs are pale golden, i8i to 9 minutes. Turn on broiler and broil chops about 3 inches from heat until crumbs are golden, 1 to 2 minutes.
