These pork chops are SO GOOD and SO EASY. The recipe only has 5 ingredients and only takes a few minutes to put together. My pork chops are teeny-tiny, so I made 3, in order for Kevin and I to have one and a half each. I also paired it with leftover tater tots (from the tater tot casserole I made over the weekend) and a side salad. The mustard really packs quite a punch and flavours them up, however I used dijon mustard instead of honey mustard, which worked really well.
Also – I learned how to make crispier bread crumbs! Yay! I shared the recipe in the last post, but it’s super simple – Put a few slices of bread in the food processor, then spread on a cookie sheet and bake for a few minutes at 300 degrees (toss/shake every few minutes). Now this is where a slight catastrophe happened. And by “slight catastrophe,” I mean that I picked up the hot cookie sheet with my bare hand. Yes, I am ok, and no, I did not have to go to the hospital. I used a potholder to take the sheet out of the oven after a few minutes in order to shake it up, and ended up spilling some of the crumbs on the oven door, so I set the cookie sheet down, grabbed a paper towel, then picked the cookie sheet back up with my bare hand. Thankfully, it had only been in the oven for a few minutes on a very low temp, and I just picked it up by my fingertips, so I was not injured, though it was very shocking and indeed hot.
-Pork chops (obviously make as many as you need for you and your family)
-2tbsp honey mustard (as I wrote above, I used dijon)
-1/2-3/4cu Italian bread crumbs (I made my own breadcrumbs using the above recipe, and added in some Italian spices)
-Salt and pepper, to taste
-Pour oil in large skillet to just cover the bottom and heat on medium
-Spread a small amount of mustard on the top of each chop, press into breadcrumbs, then spread mustard on the other side of the chop and press that side into the crumbs
-Place coated pork chops into the skillet
-Cook for 5-8mins per side, covered, until golden brown