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Butterfly Chops With Mustard Crumb Topping

Western.Chefs's picture
  Butter/Margarine 3 Tablespoon
  Medium mushrooms 1 Pound, each cut into quarters
  Pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pork loin chops 4 (Butterfly, Each 1/2 Inch Thick)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Bread crumbs 1⁄3 Cup (5.33 tbs)
  Chopped parsley 1 Tablespoon
  Prepared mustard 1 Tablespoon
  Paprika 1⁄8 Teaspoon
  Lettuce leaves 4

1. In 3-quart saucepan over medium heat, melt butter or margarine. Add mushrooms, pepper, and salt; cook, stirring occasionally, until mushrooms are tender, about 10 minutes; keep warm.
2. Preheat broiler if manufacturer directs. Place pork chops on rack in broiling pan; broil 10 minutes, turning chops once.
3. Meanwhile, in small bowl, mix mayonnaise, bread crumbs, parsley, mustard, and paprika. When pork chops are done, spread mayonnaise mixture over chops; broil 1 minute longer or until topping is hot and bubbly.
4. To serve, spoon mushrooms on half of large platter. Line other half of platter with lettuce leaves; arrange pork chops on top of lettuce.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2043 Calories from Fat 1493

% Daily Value*

Total Fat 167 g256.6%

Saturated Fat 44.9 g224.6%

Trans Fat 0.4 g

Cholesterol 488.1 mg162.7%

Sodium 1575.3 mg65.6%

Total Carbohydrates 26 g8.6%

Dietary Fiber 6.7 g26.7%

Sugars 8.8 g

Protein 111 g222.3%

Vitamin A 114.3% Vitamin C 62.2%

Calcium 17.8% Iron 40.8%

*Based on a 2000 Calorie diet

Butterfly Chops With Mustard Crumb Topping Recipe