Mustard Fried Pork Chops (Breaded)

Recipe by Wildflour
READY IN: 31mins




  • 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!