Pork chops never tasted so good! Slathered in Honey Mustard, then dipped in herb breading, lightly fried & then finished off in the oven. This is my absolute favorite way to enjoy pork chops!
INGREDIENTS
6 Thick cut, Bone in, Pork Chops
1 bottle of Honey Mustard
¾-1 cup Bread Crumbs
1 tsp Thyme
1/2 tsp Parsley & Garlic Powder
1 tsp Each Salt & Pepper
1/2 cup Sunflower oil
INSTRUCTIONS
Begin by setting a few plates in a row and end with a parchment covered baking sheet. Open up package of pork chops and set at the beginning of you work station. The first plate will be the mustard station, then next plate combine the bread crumbs, thyme, parsley, garlic powder, salt & pepper. Mix it together lightly with a fork.
Now to begin, using tongs (or your hand but this will be a messy process!) place pork chop on the first plate and coat pork chop with a 1/2 a tablespoon of Honey mustard, using a silicon brush spread the mustard evenly over pork chop, then using your tongs place the dijion covered pork chop, sauce side down in bread crumbs. Sauce opposite side and flip over into bread crumbs again to fully coat both sides. Then place covered pork chop on the parchment covered baking sheet. Repeat this process until all of the pork chops are covered.
Now in a large frying pan, heat oil. Cook pork chops on each side for a few minutes until golden brown, place back on parchment. Finish chops off in the oven set to about 375F. Serve with some sort of potato dish & a salad. Dinner is solved! Enjoy!
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