Bread Crumb Coated Mustard Pork Chops - the fastest weeknight dinner

I'm not a natural at making pork chops.  My mother made them frequently when I was growing-up.  Dry, tough, flavorless - the only redeeming part of the meal was the stuffing which she usually made as an accompaniment.  My husband prefers not to eat pork, so in deference to his tastes pork chops were banished from my diet for the first 15 years of our marriage.

Times and needs change.  Our son is now a teenager, and always searching for large amounts of protein.  Chicken gets boring and frequent beef isn't a heart healthy alternative so now, when my husband is traveling or out for dinner, pork chops are on the menu.  I've been learning on the job when it comes to pork, asking friends for recipes, searching the on-line food sites.  My greatest success will not be a new dish for most of you, but with this recipe I finally made a great pork chop:  juicy and flavorful.

Bread Crumb Coated Mustard Pork Chops (serves 4)

4 center cut boneless chops, appx. 1/2 inch thick

2 Tbsp. brown mustard or mustard of your choice

1 egg

fresh bread crumbs or panko, seasoned with salt & pepper

2 tbsps. olive oil for frying

Scramble the egg combined with the mustard.  Dip each chop in the egg/mustard mixture, then the into the seasoned bread crumbs.  Using a non-stick skillet, heat 2 tbsps olive oil, add chops, and cook until crisp and cooked through, approximately 4 minutes per side.