Roast Pork Chops With Mustard-Seed Crust

• 2 tablespoons yellow mustard seeds
• 2 tablespoons black mustard seeds
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 2 tablespoons apple-cider vinegar
• 1 teaspoon kosher salt, plus more to taste
• 1 5-pound rack of pork chops, trimmed of excess fat
• Freshly ground black pepper to taste

1. Preheat the oven to 425 degrees.
2. In the container of a blender, combine the yellow mustard seeds, black mustard seeds, sugar, olive oil, shallots, vinegar and 1 teaspoon of salt.
3. Blend until the mixture forms a fairly smooth paste.
4. Set aside.
5. Sprinkle the rack of chops with salt and pepper and place it on a rack in a roasting pan.
6. Using your hands, thoroughly cover the meat with the paste.
7. Transfer to the oven and roast for 15 minutes.
8. Lower the heat to 375 degrees.
9. Continue to roast until the pork is just very lightly pink when pierced with a knife at the thickest part of a center chop, about 1 hour.
10. Serve with mango-and-mustard chutney (see recipe).

yellow mustard seeds, black mustard seeds, sugar, olive oil, shallots, applecider vinegar, kosher salt, rack of pork chops, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9318 (may not work)