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I first tried these chops on my 30th birthday. My aunt Jayne made them for a small group of us, including Megan, my mom, and my Aunt Sue. Jayne told me that this is her go to recipe, a favorite of her husband Larry and daughter Jennifer because it’s so quick and delicious. You can also use the sauce over pan seared chicken breasts.
- 2 pork chops, about 1 inch thick (I like the boneless, but bone-in also works)
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of salted butter
- 1 cup of chicken stock (homemade or store bought)
- 3 tablespoons of mustard (Dijon or spicy brown works really well)
- 1/2 cup of all purpose flour
- 1/2 cup of unseasoned breadcrumbs
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon dried oregano
- 1 tablespoon of garlic powder
1. Prepare your ingredients. Preheat a frying pan to slightly above medium. Combine the dry ingredients in a small bowl, and spread on a plate. Rinse the pork chops off in cool water and pat dry with a paper towel. Dredge the chops on both sides.
2. When the pan is hot, add the olive oil and butter. Once the butter is melted, add the pork chops. Fry them for about 4 minutes per side, and remove from the pan. Place them on a plate and cover with foil or a pot lid. Add the chicken stock to the frying pan, and use a spatula to scrap up any crispy bits. Once the liquid is boiling, add the mustard. Let the sauce simmer for a few minutes until its reduced down a bit.
3. Plate it. Place the chops on a plate with a side dish of your choosing. I like sautéed broccoli or string beans. Pour the sauce over each chop. Serve and enjoy.