Thursday, June 28, 2012

Mustard Breaded Pork Chops

Mustard Breaded Pork Chops

Mustard Breaded Pork Chops
Traditionally when I cook breaded pork chops or chicken I batter them and throw them in the oven.  Since it is over 100° outside this week, I really did not want to bother with running my oven so I decided to cook them on the stove with a little bit of vegetable oil.  

I know this is not the healthiest way to prepare dinner, but it took less time, less energy and the WHOLE family loved them.

Mustard Breaded Pork Chops


3/4 Cup panko breadcrumbs (I crumbed whole wheat ritz crackers because I was out of panko bread crumbs)
1/4-1/2 Tsp salt
1/4 Tsp paprika
1/4 Tsp pepper
1/4 Cup egg substitute (or 1 large egg)
3 Tbsp dijon mustard (you can use spicy brown mustard or honey dijon too)
2 Tbsp vegetable oil
4 Boneless pork chops around 3/4 inch thick

Combine the breadcrumbs, salt, paprika, and pepper in a shallow bowl.

Combine egg substitute and mustard in a shallow bowl as well.

Heat a cast iron skillet over medium heat.

Dip each pork chop in the egg mixture and then the breadcrumb mixture and place in skillet.  Please do not over crowd.  Cook in batches if your pan is not large enough for all 4 pork chops.

Cook about 6 minutes on each side.  Serve!