Mustard-marinated pork chops baked with wine, yoghurt and a breadcrumb topping.

Steps

1. Season chops with salt and pepper.
2. Spread mustard on chops and leave in refrigerator for 2–3 hours.
3. Melt margarine in frying pan, brown chops on both sides.
4. Transfer the chops to a casserole and add wine.
5. Cover the casserole and cook in oven at 325°F for 45 minutes to 1 hour.
6. Baste chops with soured cream or yoghurt a few times during the last 15 mins. Pour remaining cream on chops.
7. Sprinkle with breadcrumbs, cheese and parsley before serving. Serves 4 persons.