I have to admit, it’s been way too long since I’ve dived into a juicy pork chop. When I saw this recipe today, I just had to share it. It’s simple but absolutely divine. Serve this recipe with a simple salad (spinach and cherry tomato would be lovely) and a big loaf of crusty bread. What more could you possibly need?
For this recipe you’ll need:
1-cup vegetable oil (less if you’re using a smaller pan)
2 (½ pound each) pork chops
1 egg
¼ tsp. dried oregano
Salt
Pepper
½ tsp Dijon mustard
To make this recipe:
Heat the oil in a large pan. In the meantime, put the pork chops in plastic wrap and pound them with a rolling pin until they are about half their original thickness. Trim off the fat.
In a dish, combine the egg, oregano, salt, pepper, and Dijon mustard. Whisk together.
In a food processor, process enough slices of bread and ½ cups of Parmesan cheese to make 1 ½ to 2 cups of breadcrumbs. Place them in a separate dish.
Dip the pork chops into the egg mixture first and then into the breadcrumbs. Cook the pork chops for 5-7 minutes per side.
**You can substitute store bought breadcrumbs or Japanese Panko breadcrumbs if you’d like.
**This recipe is easily doubled or tripled to meet your cooking needs