Crisp Mustard-Baked Pork Chops is preserved from a printed magazine clipping filed in the Meats section of My Mom’s Recipe Box. The front and back scans document both the finished-dish photograph and the complete printed recipe.
Original Recipe Card
Ingredients
- 2 slices bread
- 2 Tbs. butter
- Salt and pepper
- Four 1″-thick pork chops
- 2 Tbs. Dijon mustard
Directions
Heat the oven to 350°. Make the bread into crumbs in a blender or food processor. Melt the butter. Combine the bread crumbs, 1/2 tsp. salt and 1/4 tsp. pepper. Stir in the butter. Coat both sides of the pork chops with mustard. Put in a shallow roasting pan. Distribute crumb mixture over chops and pat lightly so it clings. Bake until browned, about 30 minutes.
Yield
4 servings
Preservation Notes
This printed magazine clipping is mounted on an index card and preserved across front and back scans. The scans retain the clipping, staple, printed photograph, recipe text, and publication details as found.
Notes From the Original
Per Serving: Cal. 561 Pro. 32g Fat 44g Sod. 655mg
Carb. 7g Chol. 135mg
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
