Post by chief_cook2 on Nov 5, 2005 17:23:05 GMT -6
4 boneless, center-cut pork loin chops (about 4 oz. ea., trimmed) 1/2 C. fresh orange juice 1 slice rye bread 1 1/2 T. coarse-grain Dijon mustard 1 tsp. finely grated orange zest
Place pork chops in a zip-top plastic bag and add orange juice. Seal bag and turn to coat the meat. Refrigerate for at least 15 minutes or up to 2 hours. While pork marinates, trim crust off the bread slice and tear it into pieces. In a food processor, process bread to coarse crumbs; set aside. Preheat broiler and position broiler pan 4-6 inches from heat source. Drain pork chops and discard orange juice. Place chops on broiler pan. Broil 6 minutes. Turn chops over and broil second side 4 minutes. In a small bowl, combine mustard and orange zest. Remove chops from broiler, brush mustard mixture over chops and sprinkle evenly with bread crumbs. Return to broiler and broil until bread crumbs are golden brown and chops are barely pink in center, 203 minutes longer. Serve immediately. Makes 4 servings.
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