Savory Boneless Pork Chops

(Update: Thanks to Pinterest, as of December 10, 2012, this recipe is my most popular to date! With over 2,000 views and close to 300 repins from my own Pinterest pin alone, this is the #1 viewed recipe on my site. I would love some feedback from those that have made it or even those that would like to try it! Let me know what you think! I see lots of comments on Pinterest when it's repinned, but would love the feedback here as well! Thank you so very much!)

I've made boneless chops many different ways, and this one tops the list. These are SO delicious. When I make these, the kids think it's chicken, and you can always switch this recipe out with chicken instead of pork chops, for the non-pork eaters out there!
My favorite thing about these chops is how crunchy they are. They are also very tasty, and I prefer them with no sauce, as is. They're delish!!



Adapted from this recipe
Ingredients:

5 thin, boneless pork chops

1 large egg

1 teaspoon Dijon mustard

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

salt and ground pepper

1 cup italian bread crumbs

2 tablespoons grated parmesan cheese

2 tablespoons shredded mozzarella cheese

Peanut oil, for frying

Directions:

Trim the thin, white fat off the edges of your chops.

Combine your egg, Dijon mustard, oregano, cayenne, and salt and pepper in a dish. Beat the egg and seasonings together until well mixed. 

(I doubled the recipe for everything in the pics since I was making 10 chops!)

In another dish, combine your italian bread crumbs, parmesan and mozzarella.

Pour your peanut oil in a large frying pan, and turn on the heat to warm up the oil.
Coat chops on both sides in the egg mixture

Then once coated in egg mixture, press them into the bread crumbs mix on both sides.

Once they are well coated with crumb mixture on both sides, place in frying pan with warmed up peanut oil. You know the oil is ready for frying when you sprinkle a tiny bit of water in and it sizzles.

Fry your chops for about 5 minutes, or until golden brown. Then flip and repeat on the other side. 

Place chops on a baking sheet to cool, they will be a beautiful golden color and the texture will be perfectly crunchy. Enjoy!!! In the top picture you see these delicious chops served with my skillet fried corn and baked brown rice. It was perfection!