(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!!
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!
Pan fried boneless pork chops are cooked to crispy perfection in this savory meal!
Ingredients
- 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:
- savory pan fried boneless pork chopsTrim 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!)
- savory pan fried boneless pork chopsIn another dish, combine your italian bread crumbs, parmesan and mozzarella.
- savory pan fried boneless pork chopsPour 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
- savory pan fried boneless pork chopsThen 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.
- savory pan fried boneless pork chopsFry your chops for about 5 minutes, or until golden brown. Then flip and repeat on the other side.
- savory pan fried boneless pork chopsPlace 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!
Instructions
- 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!!!
Looking for Game Day Recipes? Be sure to take a look at this recipe round up of all my own original recipes including wings, sliders, pizza and all the appetizers you could need for your Big Game Celebration!!
Wow, they sound really good and congrats on the pins!
Also stopping by to let you know your pork chops were the most viewed link for comfort foods!!
And I will definitely be trying this out soon so I will come back & let you know what I think! Congrats on the pins ~ that’s awsome!!
I will be making this for dinner tonight. I will be sure to post what i thought of it when im done making it….wish me luck!
Hi Artyse!
Good Luck and I look forward to seeing your review! 🙂
My husband is a good sport when it comes to my dinner preparations. He lets me know whether a new recipe is worthy of a repeat… this recipe is:
“A keeper!”
Accompaniments were: southern style green beans, roasted garlic/rosemary potatoes, sliced fresh tomatoes and rosemary/butter brushed dinner rolls. Great Sunday family dinner meal! Thank you for the recipe!
This was fab. Loved the oregano. Used crushed red pepper instead of cayenne and and just the mozzarella z and it was still great. Did pound out the pork since mine were a bit on the thick side.
This was great! I used cocunut oil instead of peanut and regular mustard instead of djorn because that’s what I had. I will definitely be making it this way from now on! Thanks
http://Www.leahinspired.com
Not sure if the first comment came through or not but this was great. Easy, fast, and very flavorful. I used coconut oil and regular mustard because that was what I had. This will be my go to pork chop recipe. Thanks
http://Www.leahinspired.com
can I use pinko instead of bread crumbs?!
Hi Mel, You can but I’d probably use canola oil or something then. The peanut oil serves up a good crunch so with panko it may make it too crunchy. If you try it like that please let me know how it comes out!
This was very easy to make. The flavors together are incredible thanks so much for sharing this recipe.
I just made the Pork Chops and I can hardly wait to make them again. Thank you.
Oh, you’re more than welcome. So glad you enjoyed them!
These sound absolutely delicious but I have everything except peanut oil. What other oil would be good to use or can I bake these in the oven
Hi Victoria,
You can use Canola or Grapeseed oil, basically anything that’s good for high heats. I just prefer peanut oil because it helps get them real crisp! I haven’t baked these so I’m not sure if they would be as crunchy and light. Happy cooking!
I pinned this not too long ago and I have made this recipe probably 4 times. I am not a huge fan of pork chops, but this recipe changed that. Lol. My husband asks for this a lot and I am making it again tonight!!