This is another recipe I cut from a magazine (sorry I don't know which one, but I promise to start keeping better track). I love it!!! Kevin actually made it, which can only add to how delicious it was, but he said is was easy to make and it sure was yummy! I'm pretty sure it'll become one of the dishes we make regularly.
Dijon Crusted Pork Chops
4 pork loin chops, 3/4 in thick (about 1 1/2 lbs)
2 tablespoons dijon mustard
3/4 cup seasoned dried bread crumbs
(we didn't use seasoned and it still tasted great)
1 tablespoon canola oil
8 oz egg noodles
1 pkg frozen mixed vegatables
2 tablespoon butter
1/4 teaspoon salt and pepper
Heat oven to 350*. Place a sheet of foil on your kitchen counter. Measure mustard and bread crumbs separately onto foil. Coat pork chops with mustard, then coat with bread crumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chops and cook 2-3 minutes on each side, until bread crumbs are browned. Transfer to a foil-lined baking pan and bake 5-10 minutes or until cooked through. Meanwhile, in a large saucepan, heat 4 quarts water to a rapid boil over high heat. add noodles and cook according to package directions. add vegetables in the last 5 minutes of cooking. Drain and toss with butter, pepper, and salt. Serve with pork chops.