These mustard pork chops make for a quick, inexpensive and easy dinner. The pork chops are first dipped in spicy brown mustard and egg beaters then rolled in a seasoned breadcrumb mixture. Once the pork chops are breaded they are fried in a little bit of oil. What I like about this recipe is how easy it is to prepare—it will be on the table in no time. I served these pork chops with mac and cheese on the side. Enjoy.
- ¾ cup panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¼ cup egg beaters
- 3 tablespoons spicy brown mustard
- 2 tablespoons canola oil
- 4 boneless pork chops (1/2–3/4 of an inch thick)
- In shallow dish combine breadcrumbs, salt, paprika, and pepper. Set aside. In another shallow dish combine egg beaters and spicy brown mustard.
- Dip each pork chop first in the mustard mixture, coating all sides. Roll in the breadcrumb mixture until well coated on all sides.
- Heat oil in a 10-inch non-stick skillet over medium heat. Place the pork chops into the skillet and cook for 5-6 minutes or until lightly browned. Turnover and cook for 5-6 more minutes or until fully cooked (the internal temperature has reached 145 degrees F).