Recipe by Wildflour
I LOVE a nice mild mustard-mayo, so started making these several years ago! They are breaded with crushed "Chicken in a Biskit" crackers! My FAVORITE way to have pork chops!! Sure hope you try them! They really are good!!
Top Review by SarasotaCook
The mayo mustard was good. One note ... I crushed ritz crackers I didn't like the others, but crushed very well so a fine mix. Also I made sure that the crust was pressed well into the mayo mustard mix. Next ... I used a mix of oil and butter and a non stick skillet. I only used about 2 tablespoons of each which was plenty. Let cook 5-6 minutes and then flipped, and another 5-7 minutes. Golden brown, crust was great. Make sure to use a plastic spatula so when you flip the pork it doesn't break up. Important. Worked fine. I did add some red pepper flakes and seasoning as it needed quite a bit for me. Parsley, some s/p and a little all purpose seasoning Overall, good crust and I did enjoy it.
- 4 thick top loin boneless pork chops
- 1⁄2 cup mayonnaise, I use Helman's
- 1 teaspoon spicy brown mustard
- 1 1⁄2 cups finely crushed Chicken In A Biscuit crackers
- 1 tablespoon butter
Directions See How It's Made
- I used 4 thick cut pork loin chops, the pkg. weighed 1.86 lbs. to give you an idea.
- In small bowl, mix mayo and mustard, set aside.
- Crush crackers finely, and place in pie dish, set aside.
- Pat chops dry with paper towel. Totally coat with mustard-mayo mix. Edges, too.
- Coat chops in crushed crackers WELL. Pat them on. Don't forget the edges. Place on a plate as you go.
- Use all the crumbs, sprinkling any leftover ones on top, pressing on.
- Heat a sufficient sized frying pan with oil that coats the bottom plus a bit more, with the butter. I like the oil to be able to come half way up the chops after they are in the pan.
- Place chops in hot oil that is heated over medium heat.
- Fry for about 8-9 minutes per side til golden brown, only turning once.
- Mine usually take 8 minutes per side, but these must have been extra thick and took 9 minutes per side. Only one minute either way won't hurt them.
- If you've accidently heated your oil too hot and they've browned too quickly, don't fret, you can always "finish them off" in a 375º oven on a rack placed over a cookie sheet.
- But a tad under medium works perfectly every time!
- *I have always used a non-stick pan for these!