Maple-Dijon Mustard Pork Chops

It's the bone that makes it good.

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Another quick and easy meal.

I find pork chops the ultimate fast food. I like my pork chops thinly sliced (approximately a third to a half of an inch), because there's nothing better than putting some butter in a skillet and plopping the pork chops in. Three to five minutes later, with rice and a squeeze of lemon, it's a meal.

These pork chops were thicker (an inch thick), so they take longer than three minutes. Still, the whole meal came together pretty easily.

I didn't want to stand by the stove and pan-fry so I decided to cook the chops in the oven.

I mixed together some maple syrup and dijon mustard, with salt and pepper, in a bowl, tasted the mix until it was to my liking. (You can adjust the sweetness-tartness ratio to your preference.) I slathered this onto the pork chops and coated the top with some breadcrumbs.

Into the oven at 425F -- and if I remember correctly there were done in about 20 minutes.

I had also sliced some sweet potatoes thinly and had put them in the oven while I was prepping the pork chops. I wanted to time them so I can take both the pork chops and the sweet potatoes out simultaneously.

We served these with some romaine lettuce and a lemon-thyme vinaigrette.

This was one of our first meals moving into a new house -- and a new kitchen, so that quick-and-easy factor was more than appreciated.