Southern Living DECEMBER 2010
1. Process bread in a food processor until finely crumbled. Combine breadcrumbs, cornmeal mix, and cumin in a shallow bowl.
2. Sprinkle pork chops with salt and pepper. Whisk together egg, mustard, and 2 Tbsp. water until blended. Dip pork in egg mixture; dredge in breadcrumb mixture, pressing to adhere.
3. Cook half of pork in 2 Tbsp. hot oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden brown. Keep warm in a 200° oven. Repeat procedure with remaining pork and oil. Serve warm.
Go to full version of