This is a very unique post and one that warms my heart, because I get to talk a little more in depth about the woman known here as Retro Rose.
How We Said Thank You to Retro Rose with Mustard Breaded Pork Chops
I surprised Retro Rose by inviting her to dinner and placing her at the head of the table. I invited her best friend, Eleanor, and made sure she would bring her violin. The twins made her a crown out of cardboard, and I made one of her favorite dishes. Pork Chops. Retro Rose (who’s real name is Roseann) loves pork chops. She puts pork in every Italian dish she makes, often throwing a pork chop into her sauce (for the flavor).
I created an oven fried, mustard breaded pork chop with rosemary, thyme and sage to honor her Italian heritage and her love for comfort food.
Retro Rose is 80 years old, which still blows my mind, because she zips around with more energy and enthusiasm for life than many women in their 60’s. She walks a mile a day with her dogs, both rescues.
She is often asked to pick up the elderly to drive them to church. In Italy they say, the Sicilians have the warmest hearts and the hottest tempers. Yes on both counts, although she’s slightly mellowed with age.
She get what she wants at the apartment complex where she lives, because she feeds the maintenance men, who also stop by to vacuum, empty the trash and sometimes help her clean her closets. They know she always has a pot of something on the stove, and it’s not uncommon for her to send dinner home with them for their families.
She is the “young” one at her church, where the elders call her to help with the seniors. She’s 80. She had a job last year watching a woman with alzheimer’s and she is still often called upon to “senior sit” those who struggle with dementia.
I invited my closest friends to help celebrate her, because a delivered dinner to her door step would not do. Retro Rose is social and she loves dinner parties.
After dinner, Eleanor played the violin, including Amazing Grace, and we actually sang around the table. This is not something we usually do, but it made the evening very special for Retro Rose who videotaped it and put it on Facebook because after all, she’s modern. She’s new to Facebook and I can’t even tell you how many times I’ve had to say to her, “that’s not how this works, that’s not how any of this works.” But we all laugh and have a good time.
By the way, she was over the moon for these mustard breaded pork chops and wants my recipe.
Retro Rose, this is for you. xoxo
The Cooking Process for Mustard Breaded Oven Fried Pork Chops
I made two kinds of pork chops, boneless (for the kids) and bone-in. Both are amazing and work well in this recipe. You may need to cook the bone-in longer, and I would recommend a longer marinating process.
Mustard breaded oven fried pork chops are easy to make.
This is an easy recipe. Mix mustard with garlic and herbs and rub onto the pork chops. You can refrigerate this up to six hours. I usually rub the chops for at least twenty minutes. Preheat a cast iron pan or baking stone and press the panko crumbs into the meat.
I paired the mustard breaded oven-fried pork chops with a brussels sprouts, apple, pancetta salad with corn bread croutons. This is all you need for a perfect meal, especially when you want to say thank you.
Retro Rose has a few dishes here that would also be amazing and are the most requested dishes at any of my parties or her church functions. You have to try her baked beans with bacon and sausage or her stove top candied sweet potatoes. If you live here in Nashville, all you need do is ask for one of these dishes and she’s at the grocery store lickity split.
So tell me, who in your life deserves a thank you with a home-cooked pork dish like mustard breaded oven fried pork chops?
More Pork Recipes from Spinach Tiger
Porchetta, the Best Roast Pork
- 4 brined pork chops (boneless New York Chops or bone-in) See Brining)
- 3 tablespoons dijon mustard
- 1 large clove garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons fresh thyme
- 1 cup panko bread crumbs (may not use all)
- Sea Salt
- Black Pepper
- 3 cups water
- 3 tablespoons sugar
- 3 tablespoons salt
- Pre-heat oven to 450
- Chop thyme and combine with garlic.
- Mix mustard and olive oil. Add thyme and garlic.
- Rub on salted chops, and refrigerate up to six hours.
- Right before heating, pat on panko bread crumbs on top of mustard mixture.
- Preheat cast iron pan or baking stone.
- Cook pork chops to an internal temperature between 145°F (medium rare) and 160°F (medium), about 4-5 minutes per side followed by a three-minute rest. Adjust according to your preference, keeping in mind chops will continue to cook, while resting.
- Place chops in water with sugar and salt no longer than 20 minutes.
This recipe works with all sizes, but adjust cooking time accordingly.