Chevon Chops

VTCH Chops (1 of 1).jpg

Recipe by chef Beau Benson (Adapted for the minimally experienced cook)

  • Chevon loin chops that have been trimmed of excess fat.

  • 3 cloves finely minced (fresh) garlic

  • Olive Oil

  • Panko bread crumbs

  • ¼ tsp (per chop) of a delicious Dijon Mustard. Use your favorite!

  • Salt & Pepper to taste

Preheat oven to 500º

Cover a baking sheet with parchment or tin foil.
Rub the prepared chops with olive oil, salt and pepper coating both sides.
Place the chops two inches apart on the prepared sheet and let stand at room temperature for about 20 minutes.
Using a fork, spread a bit of Dijon mustard on the top of each loin.
Sprinkle panko bread crumbs over the mustard
Place sheet on the highest rack in the oven for five to seven minutes.

Your chops will be juicy and the olive oil will be sizzling. The bread crumbs will be slightly browned.

Serve medium rare with your favorite sides.
Here at Vermont Chevon we have served our Mustard chops with green beans and goat cheese, a simple salad, rice, sweet potato….the possibilities are endless and the results are fantastic!

All, Pan FryAndrew Plotsky