Makes 6 servings. Difficulty
1 cup gf breadcrumbs (from 3 slices of gf bread toasted and then coarsely ground in a food processor) 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 Tablespoons unsalted butter, softened 2 teaspoons gf Dijon mustard 1 Tablespoon mayonnaise 1/2 teaspoon fresh squeezed lemon juice 6 thinly sliced pork loin chops
Preheat the oven to 450°F.
Place the bread crumbs in a shallow bowl and mix in 1/2 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
In a small bowl, mix together the butter, mustard, mayonnaise, lemon juice and remaining 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
Brush the butter mixture all over the pork loin chops. Transfer the pork loin chops to the bowl of crumbs, pressing the crumbs to help adhere to both sides. Repeat with remaining pork loin chops. Bake the pork loin chops in a shallow baking pan (or a jelly roll pan) until well browned and cooked through, about 10 minutes per side. Remove the pork from the oven, cover loosely with foil and let stand for 5-10 minutes before serving.