Ingredients
The following ingredients have 4 Servings
- 2 bone in pork chops (about 3/4" thick)
- 2 tablespoons dijon mustard
- 2 tablespoons half and half or milk
- 1/2 cup dry breadcrumbs
- 2 tablespoons olive oil
- 1 lemon (halved)
- 1/2 cup water
- 2 tablespoons parsley (chopped)
- 1 tablespoon butter
Instruction
- In a small bowl, combine the dijon mustard and milk. Stir to combine. Pour the mustard mixture over the pork chops and spread it over the chops to coat.
- Add the breadcrumbs to a shallow dish. Dip the pork chops into the breadcrumbs to coat on both sides.
- Heat a large skillet over medium- medium high heat. Add the olive oil to the skillet. When the oil is hot add the pork chops to the pan and cook for 2-3 minutes until browned, flip the pork chops over and brown on the second side. If you need more oil for the pan add it in 1-2 teaspoon increments. Cook for 2 minutes, then squeeze the lemon juice from the lemon over the pork chops. Add the water and cover the pork tightly with a lid. Cook for 5-6 minutes, until pork is done, but still slightly pink in the middle.
- Transfer the pork chops to a serving platter. Add the parsley and butter to the pan and whisk until emulsified and a pan sauce forms. Note: if you need more liquid, you can add a little more water (2 tablespoons) and a squeeze more lemon. Pour the sauce over the pork chops and serve.