I had pork chops but didn't want "boring" for supper so I rummaged in the fridge to experiment. I found the cranberry mustard and voila! Dinner was simple and flavorful ~ a winning combination after working on a college paper all day! My husband loved it too so this recipe will be seen again ~ Don't be afraid of using mustard...it added flavor and moisture without being overwhelming~
rinse and pat dry the pork chops
spread Panko crumbs on a plate or small cookie sheet
Heat olive oil in frying pan large enough for number of chops. Adjust amt of oil accordingly.
spread cranberry mustard on one side of chop then place mustard side down on top of crumbs. Press down firmly. Spread top of chop with more mustard and turn over onto crumbs to coat other side. Press down firmly.
Carefully remove to frying pan with heated oil. Use tongs to avoid spatter burns. Fry about 5 minutes per side at medium high heat. Done when no longer pink inside. Cooking time will vary depending on thickness of pork chop.
Spicy brown mustard or other flavors can be substituted if cranberry mustard not available. I use American Spoon brand which is made with pureed cranberry and dijon mustard and is very smooth.
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