I had boneless pork chops so I used that instead of the bone-in. I didn't had stone-ground mustard, just whole-grain Dijon. I really didn't see much difference in the cut of pork of the mustard choice. It was very easy to prepare. I used my cast iron skillet since I was only cooking two pork chops and was able to transfer that to the oven to finish off. I almost forgot to add the panko bread crumbs at the end (since I was chatting away on the phone). I didn't have onion powder or marjoram, so I just sprinkled some panko on by itself.
I thought this recipe turned out very well. The pork chops were a little dry, but I will blame chatting on the phone for that. The recipe does call for a half-inch thick chop and that is what I used tonight, but I really think that it should have been thinner. Next time I will slice the meat in half to make two thin chops instead of one thick one. I think that the onion and marjoram would have been nice, but I couldn't tell they were missing. Two thumbs ups for this dish.
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