Breaded Pork Chops
Breaded Pork Chops - GFCFSF
- 2-4 pork chops, approximately a pound total
- 1 egg
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 cup bread crumbs (I used 2 pieces of Udi's that was stale, ground in my coffee grinder)
- oil for frying
Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick.
Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with a little salt and pepper.
Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).