Caraway seeds, most commonly found in Rye Bread, give the pork a tangy coating. Red Cabbage and Apple(Oct 2011) and mashed red potatoes make good sides for this main course. If you can't find caraway seeds in your store, than swap out the bread and seeds for rye bread.
Serves 4
4 large pork chops each a 1/2 inch in thickness
3-4 slices of bread
1 teaspoon of caraway seeds
2 tablespoons grainy mustard
1 beaten egg
3 tablespoons olive oil
salt and pepper
Place the bread and the caraway seeds in the food processor and pulse until you have about 2 cups of fine crumbs. Pour these into a shallow baking dish. Mix the mustard and egg together in a shallow baking dish. Season both sides of the chops with salt and pepper. Dip each chop into the mustard and egg mixture. Press both sides of each chop into the bread crumbs until both sides of the pork are well coated. Heat the oil in a large skillet on medium high. When the pan is hot, place the chops into the skillet. Cook until the pork is golden brown and the center is no longer pink. About 4-5 minutes on each side. Serve immediately.
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