INGREDIENTS:
4 thin-cut boneless pork loin chops
Salt and freshly ground black pepper
1 cup bread crumbs
2 tbsp extra-virgin olive oil
2 tbsp butter
2 tbsp all-purpose flour
1/2 jar Terrapin Ridge Farms Pecan Honey Mustard
INSTRUCTIONS:
Line baking sheet with a wire rack. Heat the oven to 275°F.
Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic.
Pound the chops to 1/8 inch thickness and season with salt and pepper, to taste.
In shallow dish, pour 1/2 Pecan Honey Mustard. Dredge the pork chops in flour lightly then add to Pecan Honey Mustard to coat. Dredge chops again through plain bread crumbs.
Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil in large skillet over medium heat. Cook the cutlets until crisp, 3-4 minutes on each side.
Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp.
Transfer the chops from the oven to a serving platter and drizzle with Pecan Honey Mustard. Delicious served with a baked sweet potato.
Enjoy!
