Crunchy Pork Chops



2 Todenham pork chops
1 egg
1/2 teaspoon mustard
¼ dried oregano
½ teaspoon dried thyme
Salt & freshly ground black pepper
1 cup breadcrumbs
1 tablespoon freshly grated parmesan cheese
1 cup cooking oil (for frying)
3-4 drops of Tabasco (if you fancy!)


Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until their thickness is reduced by half. Beat the egg and place in a shallow wide bowl. Add the mustard, oregano, thyme, salt and pepper( and Tabasco if desired). Press each side of the pork chops into egg mixture, coating both sides. Then put the chops into the bread crumbs, covering them evenly. Place them on a cooling rack to dry slightly while you heat the oil in a large frying pan until it sizzles. Cook the pork chops until they are a deep golden colour, about 5-7 minutes on each side (depending on how thin they are).

RecipeWayne Standley