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Curried Mustard Pork Chops

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With her Philadelphia cooking school and national food writing, the late Julie Dannenbaum influenced at least a generation of home and professional cooks. This recipe appeared in “More Fast and Fresh” first published in 1983 and shows her sensibility with ingredients and technique.


  • 6 pork chops 3/4 inches thick
  • 2 Tablespoons mustard (Dijon)
  • 3/4 cup breadcrumbs
  • 2 Teaspoons curry powder
  • 2 Tablespoons butter ,melted
  • salt and pepper


  1. Brush chops with mustard.
  2. In a shallow dish, combine bread crumbs, curry powder and butter. Coat pork chops with crumb mixture. Arrange on a well greased baking pan. Season with salt and pepper.
  3. Bake at 400 degrees F. for 30 to 40 minutes until chops are tender.

Serves 6


Substitute chicken pieces for the pork.  Adjust the cooking time: Bake at 350 degrees F. for 45 minutes.

Photo by Flicker user allthingschill / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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