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
- 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.