Total Time
25mins
Prep 10 mins
Cook 15 mins

Inspired by a recipe from 'Nigella Feasts', this incredibly delicious recipe also includes a fast and easy way to whip up homemade whole grain bread crumbs. A touch of cayenne pepper adds a bit of heat for those who like it...

Ingredients Nutrition

Directions

  1. Make bread crumbs: Rip the whole wheat pita bread into pieces and throw into a blender or food processor. Grind until you have crumbs. Remove and pour into a flat dish. (Pie plates work great for this.) Add generous amounts of salt and freshly ground pepper, fresh parsley & a sprinkle of cayenne pepper to the bread crumbs to season.
  2. Make egg dip: In a small, flat dish, beat egg with dijon mustard, salt and pepper and some fresh herbs of your choosing. (I happened to have parsley on hand.).
  3. Prepare pork: If pork is fairly thick, pound between a piece of plastic wrap with a meat mallet or rolling pin until about half the thickness.
  4. Heat your pan, and then add olive oil to the bottom. Swirl around, and let the oil get nice and hot.
  5. Meanwhile, dip each pork chop first into the egg mixture, then into the bread crumb mixture. Place each pork chop right into the hot oil. Cook each chop until well done - about 10-14 minutes total.
  6. Serve hot, crispy dijon chops with a fresh side salad or other greens. Would also make a yummy filling for a sub sandwich!

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