Oatmeal Cookie Pork Chop

Ingredients

• 4 ounce pork chops bone-in
• 0.3 pound butter room temperature
• 1 teaspoon chives chopped
• 1 teaspoon curry powder 
• 2 tablespoons parsley leaves fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 3 tablespoons grapeseed oil 
• 3 tablespoons apricot jelly 
• 12  oatmeal cookies homemade store-bought
• 2 cups panko bread crumbs 
• 6 servings salt and pepper black freshly ground
• 2 tablespoons mustard stone-ground

Equipment

• food processor
• bowl
• frying pan
• oven
• roasting pan

Directions

1. Preheat the oven to 350 degrees F.
2. Season the pork on 1 side with salt and pepper, to taste. In large heavy-bottomed pan, over high heat, add the grapeseed oil and heat until almost smoking.
3. Add the pork chops, seasoned side down. Sear the chops until golden brown, 2 minutes per side.
4. Remove the chops from the pan to a sheet tray or roasting pan.
5. In food processor, crush the cookies until they resemble bread crumbs, not a dust. In a medium bowl, blend by hand, the butter, panko, herbs, curry and cookies until the mixture resembles a well mixed crust.
6. Combine the mustard and jelly in a small bowl. Evenly coat the top of each pork chop with the mustard mixture then cover with cookie mixture.
7. Roast the chops until cooked through, about 15 minutes.
8. Remove the chops from the oven to a serving platter and garnish with chives.
9. Let rest for 5 minutes before serving.