Pan Fried Pork Chops

Pan Fried Pork Chops

I have been in an especially mustard-ey mood lately.  This recipe was delicious, with or without the mustard sauce.  Pork and mustard are great friends, so it ended up being a lovely homecooked meal.  I chose to not finish the pork in the sauce as I wanted to keep the breading crispy, but I think next time I make it, I will simmer in the sauce for a couple of minutes. 





  • 2 Bone in pork chops
  • 1 egg, beaten
  • Panko bread crumbs
  • Parmeggiano
  • 1 large shallot, or 2 medium sized shallots, sliced thin
  • Fresh thyme
  • 1/2 cup dry white wine
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Whole Grain Mustard
  • 2 Tbsp cream

Season pork chops liberally with salt and pepper.

Beat 1 egg, and dredge pork chops in the beaten egg, then dredge them through a mixture of panko and finely grated parm. 

Pan fry in a bit of olive oil (or butter), 7-8 minutes per side until just about medium rare.  Remove from pan and reserve on a warm plate.

Add a bit more olive oil, lightly saute the shallots until soft, about 5 minutes. Add the thyme leaves and cook for about 1 more minute. 

Deglaze the pan with the wine, cook for about a minute. and then add the mustard and cream, stirring it to gether. 

I served these with some roasted potatoes and some lightly dressed cherry tomatoes.