Pork Chop with Mustard

Five ingredients, one broiler pan, and about 11 minutes of cooking. These pork chops get brushed with a sharp Dijon mustard and lemon juice mixture on both sides, then broiled until the outside caramelizes. A sprinkle of seasoned bread crumbs in the final minute gives them a golden, crunchy crust.

Broiling is underrated for pork chops. The intense, direct heat sears the surface fast and locks in moisture. Centre-cut chops at ½ inch thick are ideal for this method. They cook through evenly without drying out in the short window between raw and overdone.

The mustard-lemon combination is simple but punchy. The Dijon brings heat and sharpness, the lemon juice adds brightness, and together they form a thin glaze that clings to the meat and chars slightly under the broiler’s heat.

Pro Tips

• Position the rack 4 inches from the heat. Too close and the crumbs burn before the pork cooks through. Too far and you lose the searing effect.
• Brush the pan with oil lightly. Just enough to prevent sticking. The mustard mixture also helps the chops release from the pan.
• Don’t skip the flip. Five minutes per side ensures even cooking and both sides get coated in the mustard glaze.
• Add the bread crumbs only for the last minute. They go from golden to black fast under a broiler. Watch them constantly.

Variations

• Whole grain mustard: Swap the Dijon for whole grain mustard for a more rustic, textured coating with visible mustard seeds.
• Herb crust: Mix dried thyme and garlic powder into the bread crumbs for a more aromatic, herby finish.