I have a serious love for pork chops. The fresh bread crumbs combined with the hint of mustard make these to die for. (Sorry not the best picture).
Crunchy Breaded Pork Chops
Recipe adapted from Smitten Kitchen
4 3/4" thick pork chops
4 slices bread
1 small shallot
3 garlic cloves
2 Tbsp. vegetable oil
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. parmesan
1/4 tsp. thyme
1 Tbsp. parsley
1 c. flour
3 Tbsp. Dijon
3 Tbsp. flour
Pulse bread in food processor until pea sized.
In a shallow dish, toss bread crumbs with shallot, garlic, oil, salt, pepper, parmesan thyme and parsley.
In a seperate shallow dish, place 1 c. of flour.
In a 3rd shallow dish, mix the eggs, Dijon, and 3 Tbsp. flour until pea sized lumps form.
For each chop, coat completely in flour and shake off excess.
Coat in mustard/egg mixture; shake off excess.
Coat in bread crumb mixture.
Arrange on a greased wired rack.
Bake at 425 for 17-25 minutes, until internal temperature reaches 160 degrees.