Breaded Pork Chops with Mustard Sauce

2 thick boneless pork chops
salt/pepper
Penzey's Pork Chop Seasoning (optional - If you don't want to buy this, season the pork chops with a tiny bit of garlic powder)
1/4 cup whole wheat panko
1 T olive oil
1/2 cup chicken stock
3 T half and half or milk
1 T Dijon mustard (or less)

Trim all fat from pork chops, then put between saran wrap and pound until 1/4 inch thick. For best results, pound the pork chops on both sides with spiky side of meat mallet, then cut each flattened pork chop in half for more manageable sized pieces for frying.

Season pork chops on both sides with a tiny bit of salt, pepper, and Penzey's pork chops seasoning. Put almond meal on a plate and press pork chop into it, sprinkling almond meal over both sides of pork chop and pressing on until you have an even coating on each chop.

Heat olive oil in pan big enough to hold all pork chops, then add pork chops and saute over medium heat until well browned and cooked through, about 8 minutes. Turn them a couple of times and be sure not to have the heat too high or the almond meal will burn. Quite a bit of the coating will fall off, but don't worry about it. There will still be enough left on to give a good brown color to the pork chops. The part that falls off gives a delicious nutty flavor to the sauce.

Remove pork chops to plate and cover to keep warm if desired. Turn up heat in pan and add chicken stock, scraping pan until all the browned bits of almond meal are loosened. Cook about 2 minutes over high heat, then lower heat to medium low and whisk in mustard, then half and half. Cook sauce at a very low simmer 1-2 minutes more. Pour sauce over pork chops, garnish with parsley if desired, and serve.


Number of Servings: 4

Recipe submitted by SparkPeople user MEGGO28.