Deviled Pork Chops
½ cup packaged seasoned breadcrumbs
1 large egg, beaten
2 tablespoons Dijon mustard
4 butterfly pork chops, well-trimmed (16 ounces total)
1 teaspoon Olde Westport Smokey Canyon Mesquite Grille Seasoning®, or to taste
Place breadcrumbs in a shallow dish. In another shallow dish, blend the egg and Dijon mustard then coat each chop with the breadcrumbs. Arrange chops in a 9 x 13-inch baking dish, sprinkle Olde Westport Smokey Canyon Mesquite Grille Seasoning® evenly over tops (more if desired). Bake, uncovered, in a 350-degree oven for 35 minutes or just until pink disappears from the center of each chop when tested with a knife.