• Ingredients: 40
  • Serves: 4
  • Prep: 25 min
  • Bake: 25 min

Pork chops with mustard crumbs with olive oil, coarse rye bread crumbs, garlic cloves, minced, dried, salt, black pepper, rib pork chops, dijon mustard. To make this pork chops with mustard crumbs for 4 persons you will need 25 min for preaparation and 25 min for baking.


For eggplant

For shanks

  • 6 lb lamb shanks, trimmed of excess fat
  • 1 1/2 tsps. salt
  • 1 tsp. black pepper
  • 2 tbsps. extra-virgin olive oil
  • 1/2 large green bell pepper, cut into 1/2-inch pcs.
  • 2 garlic cloves, chopped
  • 1 pc. cinnamon stick
  • 16 whole allspice
  • 15 whole black peppercorns
  • 2 Turkish bay leaves or 1 California
  • 1 cup dry white wine
  • 1 can whole tomatoes in purée, coarsely chopped in a food processor

For condiments

  • 2 limes, cut into wedges
  • 1 head Boston lettuce, leaves separated
  • 12 fresh mint leaves, thinly sliced
  • 3 scallions, thinly sliced crosswise
  • 1/4 cup salted dry roasted peanuts
  • 1 carrot, shredded

For salad

  • Special equipment: an instant-read thermometer



  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bread crumbs, garlic, sage, salt, and pepper, stirring, until crumbs are golden brown, 3 to 5 minutes.

    For this step you will need

  2. Step 2 Pat pork dry. Heat remaining tablespoon oil in skillet over moderately high heat, then brown chops in batches, turning over once, about 4 minutes.

    For this step you will need

  3. Step 3 Transfer chops to a baking pan and spread tops with mustard and then bread crumbs. Roast in middle of oven until meat is just cooked through, 5 to 7 minutes.

    For this step you will need