Pork au Poivre
Sunnyside Cook
Thin pork chops with a crunchy, peppery coating
Ingredients
- 1/3 cup Dijon mustard
- 2 tablespoons vegetable oil
- 1 teaspoon dried herbes de Provence crumbled
- 1 ½ pounds pork tenderloin cut across the grain into ½-inch thick slices
- 1-2 teaspoons freshly ground black pepper
- ½ cup all-purpose flour
- ¼ cup dried breadcrumbs
- ½ teaspoon salt
- 3 tablespoons vegetable oil
Instructions
- Mix together the mustard, vegetable oil, and herbs in a small bowl.
- Coat one side of the pork chops liberally with this mixture. Sprinkle black pepper onto the mustard-coated side.
- Place chops mustard-side down on a plate covered with wax paper or parchment paper. Repeat mustard coating and seasoning with pepper on second side of chops.
- Refrigerate for at least 1 ½ hours (can prepare to this point one day ahead), covered loosely.
- Bring chops to room temperature for 30 minutes before cooking.
- Mix together flour and breadcrumbs in shallow bowl. Season with salt and a bit more black pepper.
- Dredge pork chops in flour mixture, shaking to remove excess flour.
- Heat vegetable oil in large skillet over medium high heat. Carefully place pork chops into oil, being careful not to crowd the skillet. Cook until browned, about 5 minutes, and turn carefully.
- Complete browning on second side, about 5 more minutes. Carefully remove from skillet.
Notes
If you have to cook the chops in two batches, place cooked chops in 200 degree oven while second batch is cooked. I recommend cleaning out the skillet and using new oil for the second batch, if needed.
Adapted from The Pleasant Peasant of Atlanta Georgia Bon Appétit (Feb 1986)