Roast Pork Chops With Mustard-Seed Crust
- Total Time
- 1 hour 20 minutes
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Ingredients
- 2tablespoons yellow mustard seeds
- 2tablespoons black mustard seeds
- 1teaspoon sugar
- 2tablespoons olive oil
- 2shallots, finely chopped
- 2tablespoons apple-cider vinegar
- 1teaspoon kosher salt, plus more to taste
- 15-pound rack of pork chops, trimmed of excess fat
- Freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
725 calories; 40 grams fat; 12 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 80 grams protein; 525 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. In the container of a blender, combine the yellow mustard seeds, black mustard seeds, sugar, olive oil, shallots, vinegar and 1 teaspoon of salt. Blend until the mixture forms a fairly smooth paste. Set aside.
- Step 2
Sprinkle the rack of chops with salt and pepper and place it on a rack in a roasting pan. Using your hands, thoroughly cover the meat with the paste. Transfer to the oven and roast for 15 minutes. Lower the heat to 375 degrees. Continue to roast until the pork is just very lightly pink when pierced with a knife at the thickest part of a center chop, about 1 hour. Serve with mango-and-mustard chutney (see recipe).
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