Growing up in the south, fried foods were the normal on our table. However, it was usually something battered in flour, salt and pepper, and no other seasonings. Good…but not very interesting.
This recipe is the exception to the southern rule. I’m not even sure it would qualify as “southern”, but it is delicious and is definitely on our meal rotation.
4 center cut pork chops
1/4 cup flour
salt & pepper, to taste
1/4 cup Coarse Ground Mustard
1/2 cup Panko bread crumbs
1/2 cup grated Parmesan cheese
In two separate bowls, make your coating for the pork chops. The first bowl is a seasoned flour. Mix the flour with the salt and pepper. The second bowl will be the Panko bread crumbs and Parmesan cheese.
That’s a boring picture, but I wanted you to see the difference in texture. It’s key to this recipe.
Coat the pork chops in the flour, salt & pepper blend (1st bowl). Spread the pork chop with the coarse ground mustard. Coat with the Panko and Parmesan Cheese (2nd bowl).
This was before the second coating.
Heat your saute pan with olive oil. Place the coated pork chops into the pan and brown on each side, cooking until the pork chops are cooked through.
I served this with roasted fall vegetables and it was wonderful!
The coarse ground mustard is the key to this recipe. It probably wouldn’t matter what brand you used, but I used this one that our son in law told us about.