Right here goes.
Serves 4
8 pork chops
salt and ground black pepper
1 tbsp Dijon mustard
2oz fresh white breadcrumbs
2 tbsp redcurrant jelly
1 tbsp melted butter
Preheat the oven to 190 deg C/375 deg F/gas mark 5
Place the lamb chops on a baking sheet and season with salt and ground black pepper. Paint the top of the chops with Dijon mustard.
Put the breadcrumbs, redcurrant jelly and butter in a bowl and mix together to combine. Spoon the breadcrumb mixture on top of the chops, pressing down firmly with the back of a spoon, making sure it sticks to the chops.
Bake the chops in the preheated oven for 20 minutes or until they are just cooked through.
Deeeelish! And dead easy. We had them with baby potatoes in butter and cauliflower, broccoli, peas and sweetcorn. Girls loved it. If you are having lamb you can substitute the reducurrant jelly for mint jelly.