Prep 15 mins
Cook 40 mins
These pork chops add a little zing to ordinary breaded pork chops. My whole family loves the spicy sweet flavor and I won't make plain ones again. If you are concerned about the fat and calories of frying, you can always bake them in the oven.
- 8 boneless pork chops (1/2-1 "inch" thick)
- 1⁄4 cup spicy brown mustard (Gulden's)
- 2 tablespoons honey
- 1 large egg
- 1 tablespoon milk
- 2 cups Italian style breadcrumbs (approximately)
- vegetable oil
- Set out three medium bowls or pie plates.
- In first bowl, combine mustard and honey.
- In second bowl, combine egg and milk.
- In third bowl place the bread crumbs.
- Dip each pork chop in honey mustard, lightly coating each side, then in egg mixture, then in bread crumbs, coating well.
- Fill a large frying pan with about 1/4-inch of vegetable oil and heat over high heat.
- Reduce to medium heat and add pork chops.
- Fry each side until brown and crispy, about 10 minutes per side for thick chops, adjust accordingly for different thicknesses.
- Keep any cooked chops in a 375°F oven on a baking sheet until remaining are done.
These pork chops were so tasty and so very easy to prepare! I didn't change a thing in the recipe except that I didn't have any Gulden's Spicey Brown Mustard on hand so I substitued Inglehoffer Full Strength Stone Ground Mustard in it's place. The combination of the mustard and the honey was delicious! Thank you, Karen for this recipe. I am looking forward to serving it again!
I've been searching for a good recipe for stovetop pork chops- most seem to turn out dry or tough. This was what I needed- crispy crust on the outside, but tender inside. The key is a quick sear before you lower the heat. The flavor is perfect with cold applesauce on the side! Thank you, Karen!