March 1st is International Pig Day, and what better way to celebrate it, then with pork chops. The ancestor of the domesticated pig is the wild boar, who are indigenous to Africa and Eurasia. These days pigs are mostly raised as livestock by farmers for human consumption, i.e. bacon, hotdogs, pork chops and more.
From health and safety concerns to religious restrictions, the consumption of pork has always been a controversial one. Yet, the breeding and raising of pigs is one of the oldest forms of livestock, dating back to 5000 B.C. Traditionally, that is before the mass production of pork, it was an autumn dish, being paired with seasonal fruits and vegetables. This is the reason for the classic pairing of pork and apples, as apples are ready for harvest in the fall season.
Happy International Pig Day (My apologies to all the vegetarians, who probably stopped reading this after the first line).
Pork Chops with a Mustard and Rosemary Crust
4 pork chops
2 sprigs rosemary
2 tbsp Dijon mustard
¼ cup breadcrumbs
Salt and pepper to taste
- Preheat the oven to 350 F.
- Season the pork with a pinch of salt and pepper on each side.
- Heat up olive oil in a frying pan on high heat and gently sear each pork chop for 3 minutes on each side.
- Mix the bread crumbs and rosemary in a bowl
- Brush the Dijon mustard on the boneless edge of each pork chop, and press the breadcrumb and rosemary mixture so that the edge is completely covered.
- Place on a greased baking sheet and bake in oven for 20 minutes, flipping half way.