- 4 bone-in pork chops, approx. 8 oz (225 g) each - 1 cup (120 g) plain breadcrumbs - 3 tbsp (45 ml) Dijon mustard - 1 tbsp (15 ml) yellow mustard - 1 large egg - 1/2 cup (120 ml) milk - 1/4 cup (60 ml) unsalted butter, melted - 1 tsp (5 g) kosher salt - 1/2 tsp (2.5 g) black pepper - 1 tsp (2 g) smoked paprika - 1/4 tsp (1 g) cayenne pepper - 2 tbsp (30 ml) vegetable oil (for frying) - 1 small onion, finely chopped - 2 cloves garlic, minced
1. Pat the pork chops dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. 2. In a bowl, whisk the egg and milk; in another bowl stir together breadcrumbs, melted butter, Dijon and yellow mustards, smoked paprika, cayenne, remaining 1/2 tsp salt, and 1/4 tsp black pepper until a moist crumb forms. 3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear 3-4 minutes per side until golden but not fully cooked; transfer to a plate. 4. Reduce heat to medium, add chopped onion and garlic to the skillet and sauté until softened, about 3 minutes. Spoon mustard-breadcrumb mixture evenly onto top of each pork chop, pressing gently to adhere. 5. Return chops, breadcrumb-side up, to the skillet, cover, and cook on low for 8-10 minutes, or until internal temperature reaches 145°F (63°C) and crust is set. 6. Remove from heat, let rest 3 minutes, and serve immediately.
Estimated per serving | Servings: 4
Generated: 2026-06-17T03:53:38Z
