- Preheat an oven to 400 degrees. Lightly butter a large baking dish.
- In a bowl, combine the mustard seeds and lemon juice. Let stand for 30 minutes. Add the peach preserves, mayonnaise, mustard, bourbon, shallots, rosemary, salt and pepper. Spread about one-third of the glaze on the bottom of the prepared baking dish. Arrange the pork chops on top of the glaze. Using a basting brush, evenly spread the remaining glaze over the chops. Sprinkle with the bread crumbs.
- Bake until just a hint of pink remains in the pork chops, about 35 minutes. Transfer to warmed individual plates and serve immediately.
- This recipe yields 6 servings.
- Comments: This quick, tasty dish is the perfect choice for a make-ahead dinner. Coat the pork chops with the glaze the night before, cover tightly and refrigerate. When you are ready to cook them, sprinkle on the bread crumbs and place in the preheated oven. If the chops are still quite cold, you'll need to add about 10 minutes to the cooking time.
Notes:
Recipe adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000) |
