4

pork shoulder chops; trimmed

½

cup

bread crumbs; dry

3

Tbs

Dijon mustard

3

Tbs

lemon juice

2

Tbs

vegetable oil; or as required

1

Heat oven to 175°C. Trim all visible fat from pork chops. Line pan lightly with vegetable oil 20cm x 12cm x 8cm. Place breadcrumbs in shallow dish.

2

In another swallow dish, combine mustard and lemon juice, blend well. Dip both sides of each pork chop in mustard mixture, then in breadcrumbs to coat.

3

Place chops in pan. Bake 30 to 40 minutes until pork is no longer pink, turning halfway through baking.