Ingredients
1⁄2 cup Dijon mustard
1 tbsp thyme leaves
1 tsp rosemary leaves
2 tbsp flat-leaf parsley, chopped
2 tbsp extra-virgin olive oil
8 cloves garlic, smashed
Kosher salt, to taste
Freshly ground black pepper
6 10-ounce pork-rib chops
Mustard Breadcrumbs
1 cup fresh breadcrumbs
2 tbsp unsalted butter
1 tbsp Dijon mustard
1 tsp thyme leaves
1 tsp chopped parsley
Preparation
Breadcrumbs:
Heat oven to 375. Place breadcrumbs in medium bowl. Place small sauté pan on medium for 1 minute and add butter. When butter foams, whisk in mustard, thyme and parsley. Remove from heat for a few minutes, then pour on breadcrumbs, tossing to coat. Transfer to baking sheet and toast, moving often, 10 to 12 minutes until golden brown. Serves 6.
Whisk together mustard, thyme, rosemary, parsley and oil in shallow baking dish, then stir in garlic and slather pork chops. Cover and refrigerate at least 4 hours. Remove chops about 45 minutes before grilling to allow to come to room temperature. Preheat grill and season chops very lightly with salt and pepper (as mustard is already pretty salty). Place pork chops on grill. “This will be messy but delicious,” Goin says. Cook 5 to 7 minutes, depending on thickness, until seared. Turn chops and cook 4 to 5 minutes until medium-rare to medium. Sprinkle breadcrumbs on top.
